Venison Braciola

Method

• 1)

  Finely slice one clove of garlic, a tablespoon of fresh rosemary, one red chilli and a small handful of fresh basil. Add that to a bowl with the zest of one lemon and a large handful of microplaned Parmigiana Reggiano parmesan, crack of salt and pepper and drizzle of olive oil. Stir to combine or use your hands.

• 2)

  Butterfly the blackstrap by cutting it in half along the long side without cutting all through so it opens up like a book, place between two sheets of baking paper and hammer it out thinly with your wine bottle or meat mallet.

• 3)

  Place the herb mix onto the blackstrap and spread it out evenly and press it in.

• 4)

  Then roll it up TIGHTLY and truss it by tying it off with butcher twine at 3cm intervals to keep it together while it cooks.

• 5)

  Add some olive oil to a hot pan and season the rolled blackstrap with salt and pepper then brown it on all sides, turning it every 3 mins until it’s browned all over.

• 6)

  While the backstrap is browning add some olive oil to a casserole dish with olive oil and two tins of mutti finely chopped tomatoes (or similar)

• 7)

  Once the braciola is browned add it to the tomatoes and place on the lid and cook on low for 30mins.

• 8)

  Now is the time to sit back and enjoy a glass of scooter merlot.- After 30mins add two handfuls of keen bins and keep on low for another 30mins depending on the size of the meat. You can cook up to 90mins if you like your meat more cooked through or using a larger cut.

• 9)

  Bring the Braciola out and cut off the string. Slice thinly and plate up individually or return the slices to the casserole dish and serve in the middle with a drizzle of fresh lemon juice, Parmigiana Reggiano and some fresh chopped basil for garnish.