This recipe is a balancing act of sweetness of acidity. There’s the sweetness of the venison and the honey and mustard dressing, the sharpness of the pickled walnut ketchup and the bitterness of the castelfranco – a bitter Italian leaf. There’s also the lovely crunch of radishes and crisp pear. The muntjac cutlets are seasoned, lightly oiled, then cooked for no more than 2 to 3 minutes at a raging heat. Really simple, but the flavours are amazing.
Created by Mark Kempson for Big Green Egg – https://www.biggreenegg.co.uk/50-recipes
Method
8