Grilled Venison Steaks with Stuffed Tabbouleh Tomatoes and Herb Yoghurt

By Silver Fern Farms
Grilled Venison Steaks with Stuffed Tabbouleh Tomatoes and Herb Yoghurt
Preparation Time
25min
Cooking Time
15min
Serves
2-2
Difficulty
Easy
Rating
Click stars to rate

Ingredients

  • 1 pack Silver Fern Farms Venison Steaks
  • 50 g Bulgur
  • ½ large onion
  • ½ bunch of mint
  • ½ bunch of parsley
  • 75 g of pomegranate seeds
  • 100 g of sheep's cheese
  • 1 tablespoon olive oil
  • ½ tablespoon white wine vinegar
  • Salt & pepper
  • ½ teaspoon ground cumin
  • 450 g tomatoes
  • 200 g of Greek yoghurt

Method

Remove the venison steaks from the packaging and let bloom. Rinse the bulgur in a sieve with cold water. Bring the 100ml of water and the bulgur to the boil and then allow to swell for about 7 minutes at low heat, with the lid closed. Peel onion and cut into small cubes. Wash the herbs and finely chop them. Dice the sheep's cheese.

Put the bulgur in a large bowl and loosen up with a fork. Add onion, pomegranate seeds, olive oil, white wine vinegar and ¼ of the herbs. Season with salt, pepper and cumin and carefully mix with the sheep's cheese.

Cut off the upper quarter of the tomatoes and remove the seeds with a spoon. Fill the tomatoes with the bulgur salad.

Rub the steaks with oil and season with salt and pepper. Heat a fry pan, then fry the steaks for three minutes on each side (medium-rare). Place on a plate, cover and leave to rest for 5 minutes. Heat the tomatoes on the grill.

Mix the remaining herbs with the yoghurt and serve as a dip for the steaks and the stuffed tomatoes.

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