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Seared Venison with Capsicum Escabeche

Based on the recipe by Rich Huber at Hapuku Lodge and Tree Houses.

Capsicum Escabeche:

1 each: red, yellow pepper (capsicum)
1/4 cup good quality red wine vinegar
3/4 cup extra virgin olive oil
2 cloves garlic, thinly sliced
1 sprig each: rosemary, thyme

salt and pepper to taste

Seared Venison:

600-700g trimmed venison loin
salt and pepper to taste

Grill the peppers on all sides until the skin is completely charred. Place in a bowl and cover with plastic wrap. When cool enough to handle, peel, seed and slice the pepper into 1-2cm strips. Place in a small glass or ceramic bowl.

Heat the red wine vinegar, olive oil, garlic and fresh herbs over medium heat. Pour over the peppers and marinate for at least 2 hours at room temperature. Season. 

Cut the venison into 4 pieces and season. Heat the olive oil in a heavy-based frying pan. Sear the venison on all sides, until medium rare. Set the meat aside on a warm plate to rest for 10 minutes.

Place a ladle of lemon risotto (see following) in the centre of four warm plates. With a sharp knife, slice the venison across the grain of the meat. Fan across the top of the risotto. Serve the escabeche on the side. Great served with braised, quartered onions and chopped herbs. Serves 4.