Venison with Crumbed Eggplant, Green Beans and Red Wine Cherries

Venison with Crumbed Eggplant, Green Beans and Red Wine Cherries

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, January 3, 2016.
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Deliciously tender venison teamed with cherries, crumbed eggplant and green beans.

Ingredients

RED WINE CHERRIES

  • 1/4 cup red wine
  • 1 tablespoon white vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • 2 teaspoons sugar
  • 1/2–1 chilli, seeds removed, diced
  • 100g cherries, cut in half, stones removed (scoop out with a teaspoon)
  • 1 tablespoon finely sliced chives

CRUMBED EGGPLANT AND VENISON

  • 1/4 cup flour, seasoned with teaspoon salt
  • 1 egg
  • 1/4 cup milk
  • 3/4 cup panko breadcrumbs
  • 1/2 eggplant, cut into 0.5cm thick slices
  • 2 tablespoons olive oil
  • 300g venison medallions (at room temperature)
  • 150g green beans, ends trimmed
  • 2 tablespoons sesame seeds, to serve

Steps

  1. BBQ grill to high (if using).
  2. In a small pot, bring red wine, vinegar, soy sauce, sesame oil, sugar and chilli to the boil. Simmer for 1 minute, remove from heat and add cherries. Set aside to cool.
  3. Heat a large, dry, fry-pan (preferably non-stick) on medium heat. Toast sesame seeds for about 30 seconds, until lightly golden. Remove from pan and set aside.
  4. Place seasoned flour in a bowl, whisk egg and milk in a second bowl and place panko breadcrumbs in a third bowl. Coat the eggplant first in flour, then egg and finally breadcrumbs (shaking off excess). Add oil in to the same fry-pan in on medium heat. Fry eggplant for about 2 minutes each side until golden brown. Add extra oil if needed. Set aside on paper towels.
  5. Keep fry-pan on heat and increase to high. Pat venison dry with paper towels and season with salt. Cook for 2–3 minutes each side for mediumrare (depending on thickness), or until cooked to your liking (or use BBQ). Transfer to a plate and cover to rest for 2–3 minutes.
  6. Bring a medium pot of salted water to the boil. Cook beans for 2–3 minutes. Stir chives through cherries. Slice venison against the grain.
  7. Place a few eggplant slices onto each plate. Arrange venison on top. Spoon over some cherries and drizzle over sauce. Sprinkle with sesame seeds and serve green beans on the side.

Nutritional Information

Energy 2153 kj
515 kcal
Protein 39.0g
Carbohydrate 36.9g
Fat 20.6g