SP Venison, Pickled Vegetables, Green Chilli and Coconut



1. To pickle the vegetables place the pickling liquor onto a high heat, allow to infuse, then strain the liquid and place vegetables into the hot liquor. Allow to sit for 20 minutes.

2. Mix the spices together & coat the fillet. Cook the venison then leave to rest.
Place all the coconut dressing ingredients in a blender and blitz until completely smooth. Pass through a chinois and place into a squeezy bottle.

3. Garnish to serve, shaved coconut to serve - fresh coconut sliced using a speed peeler. Micro herbsĀ  Amarynth / Coriander cress / baby salad leaves / pea shoots)

download this recipe


Prep time:

Cook time:

Serves: 5

  • Pickled Vegetables

  • 3 baby carrots

  • 3 baby beetroot

  • 3 baby onions

  • 1/4 of a fennel bulb

  • Picking Liquor

  • 300ml vinegar

  • 2tbsp coriander seeds

  • 3 bay leaves

  • 3tbsp olive oil

  • Venison

  • fillet of venison (approx. 300g)

  • 1/4tbsp ground ginger

  • 1/2tbsp ground cumin

  • 1/2tbsp ground coriander

  • 1/2tsp mango powder

  • (oil and butter needed to cook the fillet)

  • Coconut Dressing

  • 1 tin of coconut cream (the thicker consistency in cartons is better)

  • 3 green chillies

  • 1/2 big bunch coriander

  • 2tbsp brown sugar

  • 2 fresh limes, squeezed

  • 2tbsp sunflower oil

  • salt and white pepper