New Zealand Venison Steaks with Pesto and Ratatouille Vegetables

Entrees, Holiday Recipes.
Herbs, vegetables and succulent venison - a perfect meal.

New Zealand Venison Steaks with Pesto and Ratatouille Vegetables

Ingredients

Quantity Ingredients
6 tsp olive oil
4 tomatoes
1 zucchini
1 red pepper
1 eggplant
1 medium cooking onion
1/4 cup vinegar
1/4 cup chopped parsley
4 venison streaks
4 tbsp pesto
a few fresh sprigs of basil

Directions

  1. To make the ratatouille, in a heavy skillet, heat 3 teaspoons olive oil over medium-high heat.
  2. Add tomatoes, zucchini, pepper, eggplant and onion. Cook, stirring occasionally for 4-5 minutes.
  3. Add vinegar, parsley and pinenuts. Season to taste. Cook for 10-12 minutes until vegetables are tender but not mushy.
  4. In a large skillet, heat the other 3 teaspoons olive oil over medium-high heat. Cook venison steaks for about 2 minutes on each side on high heat until medium rare or to your preference. When done, wrap steaks in foil and allow to rest for 2-3 minutes.
  5. Divide ratatouille between four plates. Place steaks on top of ratatouille, garnish with pesto and fresh sprigs of basil.

Source: www.nzvenison.com