SEARED VENISON NIÇOISE
A warm Mediterranean salad of venison- a really good dish for a summer lunch of buffet.
For the garlic marinade:
2 tbsp. freshly squeezed lemon juice
5 tbsp. olive oil
4 garlic cloves, crushed
2 venison steaks
For the warm dressing:
6 tbsp. extra virgin olive oil
2 tbsp. wine vinegar or lemon juice
½ tsp. Dijon mustard
2 tbsp. capers, rinsed
3 tbsp. chopped mixed herbs such as tarragon, chives, basil, and chervil
350g small waxy potatoes
2 garlic cloves, crushed
175g fine french beans, trimmed
3 soft-boiled eggs
2 large ripe tomatoes, quartered or sliced
One 50g can of anchovy fillets in oil, drained
50g black olives
salt and freshly ground black pepper
Mix the lemon juice, olive oil, half the garlic, salt and pepper in a non-metallic dish. Add the venison steaks and toss to coat in the marinade. Cover and marinate in a cool place for 1 hour.
Meanwhile, boil the potatoes in salted water for 15 minutes or until tender, adding the beans 4 minutes before the potatoes are ready. Drain the potatoes and beans.
Remove the beans to a bowl, slice the potatoes thickly and add to the beans, moistening with a little dressing. Peel and quarter the eggs. Pile the potatoes and beans onto a shallow serving dish.
Heat a ridged griddle pan or heavy skillet until smoking. Drain the venison from the marinade and pat dry with kitchen paper. Put the venison on the griddle to sear for 2-3 minutes then turn the heat down to medium and griddle without moving for another 2-3minutes. Turn over and cook for a further 3 minutes for RARE, Cook 2-3 minutes longer for MEDIUM. Lift onto a plate, cover loosely with foil and leave to rest for 10 minutes.
Meanwhile, arrange the sliced tomatoes and quartered eggs on top of the potatoes and beans. Thinly slice the venison and pile into the centre of the salad. Finally, scatter over the anchovies and olives, heat the remaining dressing until almost boiling and pour over the salad.
Serve immediately whilst still warm with crusty bread and lots of chilled Provençal rosé.