Venison, goats cheese and grilled stone fruit crostini
Makes 20 pieces
Half a baguette
2 tbs olive oil
salt and pepper
300g First Light venison rump
Salt and pepper
1/2 c balsamic vinegar
2 ripe peaches or nectarines
2 tbs cooking oil
2 tbs butter
100g soft goats cheese
Handful of fresh mint, chopped
1 hour before cooking, remove the First Light venison rump from the refrigerator to come to room temperature. Cut the venison rump along the grain into 2 long strips. Pat dry and season with salt and pepper.
Preheat oven to 180°C fan. Slice the baguette into 20 rounds approximately to 1cm thickness and arrange onto a baking sheet. Brush with olive oil and season with salt and pepper. Bake for 5 minutes, remove from oven and turn the pieces over and place back into the oven for a further 5 minutes until light gold.
To prepare the stone fruit, cut in half, twist open and remove the stone. Slice the each half into 5 even pieces so that you have 20 in total.
Pour balsamic vinegar into a milk pan or small saucepan. Bring to boil, then turn down to medium heat and reduce for 15 minutes until thick. The balsamic reduction will thicken on cooling.
Heat 2 tablespoons oil on a heavy frying pan. Once hot, sear the venison pieces for a total of 8 minutes, turning to sear all sides. Remove venison pieces to a chopping board to rest for 10 minutes before slicing against the grain into 20 pieces.
While the meat is resting, clean and dry the frying pan and place on hight heat. Add butter and cook sliced fruit on high heat for 3-4 minutes until just starting to caramelise. Remove from heat.
To assemble, spread the crostini with soft goats cheese, add slice of venison and top with a slice of fruit. Using a teaspoon, spoon over with balsamic reduction and scatter with chopped mint.