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Rosemary and Spice-Crusted Venison Fillet with Grilled Halloumi Cheese and Cranberry Compote


(Serves 4)

1 pkt Fresh beef glaze

1 tbsp Plain flour

1 tbsp Drabo cranberry compote

2 Mamma Lucia halloumi cheese

1 New Zealand venison fillet

Pinch Henry Langdon black pepper salt rub

Pinch Gewürzhaus Goddess of Hunting spice

Fresh rosemary sprigs, finely chopped

Cooking Method

1. Season venison with salt rub, Goddess of Hunting spice, and chopped rosemary.

2. Sear venison in a hot pan and bake in oven for 5 mins or until desired doneness.

3. Coat cheese in a thin layer of plain flour and sear in a hot pan on all sides until light


4. Reduce beef glaze in a pan until required consistency, then add in cranberry compote.

5. Slice venison and cheese to 1cm slices and serve with sauce.

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