Venison and Burrata Flatbreads with Lisa Hogan

Prep Time – 25 mins (plus 1 hour marinating)

Cook Time – 20 mins

Serves 4

Ingredients:

For the venison:

• 1 venison loin, approx. 600g + Lisa to bring
• 1 clove garlic, minced
• 1 tbsp olive oil
• Salt and freshly ground black pepper
• Thyme 
• Marjoram

For the flatbreads:

• 500g plain flour
• 7g instant yeast
• 320 ml warm water
• 1 tsp caster sugar
• 2 tbsp olive oil
• 1 tbsp gin
• 1 tsp table salt
• A handful of chopped coriander

For the fresh salsa:

• 2 ripe red tomato, finely chopped
• A small bunch of coriander, chopped
• 1 tbsp lemon juice
• 1 tbsp lime juice
• 1 red chilli, finely chopped
• 4 spring onions, thinly sliced 
• 1 tbsp olive oil
• Salt and pepper, to taste

To assemble:

• Flavoured butter – Diddly Squat Farm Shop
• 1 Burrata 
• Mixed leaves
• Extra sauces – Diddly Squat Farm Shop

1. Marinate the venison by combining olive oil, garlic, herbs, salt and pepper in a bowl. Add the venison, coat and marinate for up to 2 hours.
2. To make the flatbreads, mix flour, yeast, sugar and salt in a large bowl. Gradually add the water, then stir in the olive oil, gin and coriander.
3. Cover the dough with cling film and leave in a warm place for 30 – 35 minutes to rise.
4. To make the salsa mix the ingredients together and season with salt and pepper.
5. To cook the venison, heat a griddle pan until smoking hot. Grill the venison on all sides for 4-5 mins. Rest, covered with foil for around 10 mins, then slice thinly against the grain of the meat.
6. Divide the dough into 4 and roll each to ½ cm thick disks. Cook one at a time in a dry pan until golden on both sides. Fold in half and keep warm.
7. To assemble – Spread flatbreads with your choice of flavoured butter. Add venison, burrata, leaves, salsa and sauces of your choice.