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
- To make the ratatouille, in a heavy skillet, heat 3 teaspoons olive oil over medium-high heat.
- Add tomatoes, zucchini, pepper, eggplant and onion. Cook, stirring occasionally for 4-5 minutes.
- Add vinegar, parsley and pinenuts. Season to taste. Cook for 10-12 minutes until vegetables are tender but not mushy.
- 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.
- Divide ratatouille between four plates. Place steaks on top of ratatouille, garnish with pesto and fresh sprigs of basil.
Source: www.nzvenison.com