An impressive way to serve venison. The stack consists of filo pastry circles, grilled venison medallions and Mediterranean vegetable sauce.
Ingredients
| 750 g | Venison medallions, 6 even portions, approx. 2.5 cm thick (Main) |
| 1 Tbsp | Olive oil |
| 1 serving | Ground black pepper, to taste |
| 1 Tbsp | Butter |
| 1 serving | Salt |
Filo circles
| 4 sheets | Filo pastry (Main) |
| ¼ cup | Melted butter |
| ½ tsp | Seasoning, garlic and herb |
Mediterranean vegetable sauce
| 1 Tbsp | Olive oil |
| 1 medium | Red onion, coarsely chopped |
| 2 cloves | Garlic, chopped |
| 2 medium | Zucchini, sliced |
| 1 medium | Aubergine, unpeeled and diced |
| 1 medium | Green capsicum, seeded and cut into strips |
| 1 can | Chopped tomatoes, 400 g |
| ½ tsp | Dried oregano |
| ½ tsp | Salt |
| 1 pinch | Cayenne pepper |
| 1 serving | Ground black pepper |
| 4 | Basil leaves, shredded (optional) |
Directions
- Stack the filo sheets, fold into thirds and cut into circles with a round cutter (+/- 10 cm) Brush the circles with melted butter and stack the circles in six heaps on a buttered baking tray. Bake at 180 C for about 5 minutes or until pale golden and set aside.
- Heat oil and add onion, garlic, zucchini, aubergine and capsicum and stir and cook over moderate heat for 5 minutes. Add tomatoes, origanum and seasoning and cook gently to allow moisture to evaporate and sauce to thicken. Set aside until required.
- Flatten and shape the medallions into neat circles and string to keep in shape. Heat the oil to quite hot and sprinkle the meat with pepper. Grill the meat 1 minute on a side and add the butter. Cook one minute more or to taste and sprinkle lightly with salt.
- Place half of the filo pastry in six portions on a serving platter or onto 6 serving plates. Heat the vegetable sauce. Place the meat onto the filo, spoon over vegetable sauce and top with the remaining filo circles and serve.
