Roasted Venison with Baba Ghanoush & Quinoa Flatbread
Yield 10 SERVINGS
- 1 3/4 pounds Venison Tenderloin
- Herb oil
- 1 tablespoon full-fat yogurt
- 1/2 cup water
- 1/4 teaspoon smoked paprika
- 1 teaspoon cumin seeds
- 1/2 cup cooked quinoa
- 2 cups all-purpose flour, about 9 oz
- 3 medium large eggplants
- 3 1/2 ounces tahini
- 1 scant cup extra-virgin olive oil
- 1 clove garlic, minced or microplaned
- 2 lemons, juiced (you may need less)
EGGPLANT CUMIN RELISH
- 6 aubergine
- 2 red onions, peeled
- 6 limes, zest and juice
- 1 bunch mint, chiffonade
- 1 bunch fresh cilantro, chiffonade
- 1/2 bunch parsley, chiffonade
Recipe notesIn this recipe, venison tenderloin gets an eggplant and lime relish, charred baba ganoush and freshly-baked quinoa flatbread.
- For the Quinoa Flatbread: Whisk together yogurt and water. Set aside. In a mixing bowl combine the flour, smoked paprika, cumin seeds, and cooked quinoa. Make a well in the center. Add the liquids into the well and stir slowly to combine all of the ingredients. When it gets too thick to stir dump the mix onto a clean work surface and knead till smooth, adding just enough flour to make it not stick.
- Rest the dough for 30 minutes, covered.
- Roll the flatbread as thin as possible. Place on lined sheet tray and cut into the desired shapes. Sprinkle with maldon salt.
- Bake at 350F until golden brown.
- For the Eggplant-Cumin Relish: Zest and juice the limes and juice the lemons and place together in a mixing bowl. Thinly slice the red onions on a mandolin and place in mixing bowl with the lemon juice and lime zest/juice for one hour to lightly pickle the onions. Cut the eggplant into ¾ inch cubes, discarding any excessively seedy pieces and extra skin. Deep fry the eggplant at 375 degrees F until golden brown. Drain well on paper and season with salt. Place the cumin and olive oil in a pan and place on medium heat until the cumin is toasted and starting to brown lightly. Empty the contents of the pan (cumin seeds and oil) into the pickled onions. This will instantly stop the cooking process.
- In a mixing bowl combine the pickled onion/lemon-lime/cumin-oil with the well drained and seasoned fried aubergine. Mix lightly to keep the shape of the aubergine. Just before serving fold in the fresh herbs.
- For the Baba Ghanoush: Char eggplants over a grill or open burner flame. While still hot, place in a hotel pan and seal with cling film to steam through.
- Separately, combine the olive oil, tahini, and garlic.
- When the eggplant has cooled completely, carefully peel away all of the skin and all of the seeds.
- Place the smokey cooked aubergine flesh into a vita prep and puree completely. Add the tahini/oil/garlic mix and process to a fine puree. Add the lemon juice in batches, checking the acidity after each addition. Season as needed with maldon salt.
- Season and sear the venison on a grill. Cook to rare/medium rare. Rest for 10 minutes in a warm place. Slice as thinly as possible and keep warm.
- Place a good 4 inch round of baba ghanoush onto a appetizer serving plate. Place a nice mound of aubergine relish in the center of the baba. Place some warm venison on the relish. Top this mound with a piece of quinoa flatbread. Place another mound of relish on the flatbread, another few slices of venison, and top the whole pile with a second piece of flatbread. Drizzle the outside of the plate with herb oil and sprinkle with sumac. Enjoy!