Venison skewers

Serves 6–8

Ingredients

  • 2kg Mandagery Creek venison topside, trimmed
  • ¼ cup olive oil
  • 2 tablespoons pomegranate molasses*
  • 2 tablespoons chopped rosemary leaves
  • 12–16 long, thick rosemary stalks

Step by step

Cut venison into 4cm cubes and place in a large bowl. Add olive oil, pomegranate molasses and chopped rosemary and stir to combine. Season with sea salt flakes and freshly ground black pepper. Cover with plastic wrap and place in refrigerator for 1 hour to develop flavours.

Remove leaves from bottom half of each rosemary stalk to make skewers. Thread 5–6 venison cubes onto each skewer.

Preheat a barbecue grill or chargrill pan over a high heat. Barbecue venison skewers, turning occasionally, for 8–10 minutes or until browned all over. Set aside for 5 minutes to rest.

Arrange skewers on a platter to serve.

*Available at gourmet food stores and delicatessens.

Fig & burrata salad

Serves 6–8

Ingredients

  • ⅓ cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon pomegranate molasses*
  • 1 tablespoon brown sugar
  • 2 cups baby sorrel or wild rocket leaves
  • 6 figs, halved
  • 125g fresh burrata**
  • 1 pomegranate, quartered, seeds removed

Step by step

Place oil, lemon juice, pomegranate molasses and brown sugar in a bowl, then whisk until sugar dissolves and mixture is well combined.

Place sorrel or rocket leaves on a large serving plate. Arrange figs and burrata on leaves, then top with pomegranate seeds. Drizzle salad with pomegranate dressing and serve with venison skewers.

*Available at gourmet food stores and delicatessens.

**Burrata is an Italian cheese with an outer layer of mozzarella and a soft centre of cream and unspun mozzarella curd. It’s available at some delicatessens and gourmet food stores.