Spiced venison pastilla, fennel seed yoghurt & pomegranate dressing

Name: Spiced venison pastilla, fennel seed yoghurt & pomegranate dressing
Cuisine: Northern Europe
Ingredients: 360 g venison haunch, diced; 4 shallots, finely sliced; 4 garlic cloves, finely crushed; 2 inch ginger, peeled and finely chopped; 1 tsp ground cumin; 1 tsp ground cinnamon; 1 tsp ground cloves; 1 tsp chilli flakes; 60 g blanched almonds, toasted & roughly chopped; 60 g sultanas; 80 ml chicken stock; ½ bunch coriander, finely shredded; 4 sheets filo pastry; 30 g butter, melted; 60 g icing sugar; 50 g strained yoghurt; 1 tbsp ground fennel seeds; ½ pomegranate, seeds only; 20 ml pomegranate molasses; 40 ml extra virgin olive oil; 2 sprigs thyme, picked; salt and pepper to taste; salt and pepper to taste; sunflower oil for cooking

Preparation info

Serves
4

Difficulty
Easy

Appears in

Venison

By José Souto

Published 2015

About

It was 2008 and I remember my introduction to game very well, in the first few months of college. Our class was very fortunate as José was doing a talk on various game along with a demonstration to a more advanced class. I remember finding the whole thing fascinating, but as he was skinning a hare, the room suddenly got very hot and the next thing I fainted into the arms of another lecturer! The only time I have ever fainted, so embarrassing!

Ingredients

Europe
United Kingdom
Starter

Ingredients

Method