Recipe shared by Nici Wickes
for Moore Wilson's 2023 Calendar

 

 

Ingredients

Venison
Salt and pepper
2 tsp dried oregano
150–220g venison backstraps or steaks, cut into chunks
Olive oil for frying

To Serve
Homemade pita bread or store-bought flatbread
Caramelised onion chutney
Fresh beetroot, grated
½ cup natural yoghurt
Coriander leaves, torn

Homemade Pita
1 tsp honey
1 tsp active dried yeast granules
¾ cup warm water
3 tbsp olive oil
2 cups plain or high-grade flour

Method (Venison Filling)

Place the salt, pepper and oregano on a wooden board and roll the venison in the seasoning to coat.

Heat a heavy-based frying pan on a high heat and add oil to coat the pan. Sear the vension briefly on all sides until rare to medium-rare. It should be squidgy (not firm) to the touch for medium-rare. Allow to rest for 10 minutes.

Plaster the warm pita bread with the onion chutney. Pile on the grated beetroot and venison pieces. Drizzle over the yoghurt mixed with the torn coriander leaves. Season.

Method (Pita Breads)

In a medium-sized bowl, combine the honey and yeast with the warm water. Leave until the mixture froths (approximately 5 minutes). Pour in the olive oil and flour, mixing with a knife, then turn out and knead to a soft dough on a floured bench. Lightly oil the bowl it came from and return dough to it, cover with a damp tea towel and put it somewhere warm to double in size (approximately 30–60 minutes).

Once risen, gently turn out and divide into 8–10 pieces. Roll into balls. Flatten each with your palm then dust with flour and roll out to a 12–15cm disc. Leave to rest for 15 minutes.

Heat a heavy-based frying pan on a medium heat and dry-fry each pita, flipping over when dimples appear and the cooked side has freckles of colour (don’t let it brown too much). Flip and cook second side. Stack and keep warm, under a tea towel, until required.

Note: These freeze really well and make perfect quick pizza bases.