½ cup (loosely packed) eachflat-leaf parsley and chives, finely chopped1½ tspsalted capers, rinsed, finely chopped¼anchovy fillet, finely chopped¼garlic clove, finely choppedFinely grated rindof ¼ lemon380 gmvenison loin, trimmed, sinew removed75 mlextra-virgin olive oilTo serve:dill sprigs and coriander shoots (microcress)Pickled vegetables350 mlChampagne vinegar2 tbspcaster sugar2 tbspsea salt50 gm eachbroccoli and cauliflower florets12heirloom baby carrots, trimmed, cut lengthways into quarters5radishes, cut into quarters
Combine herbs, capers, anchovy, garlic and lemon rind in a small bowl, coat venison in herb mixture, patting to cover thoroughly, season to taste. Wrap in a double layer of plastic wrap (fold in sides halfway through rolling to seal ends), then in another double layer, to create a cylinder. Place venison in a saucepan of simmering water and cook until rare (8 minutes). Remove and cool in iced water (10-15 minutes), then refrigerate until required.
Meanwhile, for pickled vegetables, place vegetables in a heatproof bowl. Bring vinegar, sugar and salt to the boil in a saucepan over medium heat, stirring to dissolve sugar, pour over vegetables, cover with plastic wrap and set aside to cool (30 minutes).
Thinly slice venison with a sharp knife and arrange on serving plates, divide vegetables between plates, spoon over a little pickling liquid and drizzle with olive oil, scatter with dill and microcress, season to taste and serve.
This recipe is from the April 2011 issue of Australian Gourmet Traveller.