We do get the most incredible (Australian and halal of course)
venison fillet here. In my experience this quality is unseen outside of a
restaurant environment.
When one obtains such a cut the pressure is immense to treat it
absolutely correctly. I do not pay over
300 Dirhams a kg to stuff it up!
I trimmed off the ends (and trimmed the
fillet to make the sauce). The ends were
perfect for a carpaccio entrée. Seared, chilled, brought to room temp and
served simply with a vinegarette,
beetroot, rocket, parmesan. Beautifully
classic and absolutely delicious.
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