Add to Cookbook

Cervena with olive and caper crumble

  • Makes about 24 pieces
Cervena with olive and caper crumble

Venison is a superb meat. It has a fine texture, is lean and has wonderful flavour. This simple recipe is prepared using venison (or beef if you don't have venison) topped on thick slices of char-grilled bread.


  • 2 cloves garlic, peeled and well-mashed
  • 3-4 tablespoons virgin olive oil
  • 2 teaspoons cracked black pepper
  • 500 gram piece cervena tenderloin
  • French bread stick or ciabatta loaf
  • basil leaves (optional)

Olive and caper crumble

  • 2 tablespoons capers
  • ½ cup black or green olives, pitted
  • 4 sundried red peppers or tomatoes, finely sliced
  • 4 tablespoons each chopped parsley and marjoram


  1. Mix together the garlic, olive oil and pepper and rub well into the venison. If time allows, set aside to marinate for about 4 hours in a covered container in the fridge.
  2. Chop the ingredients for the crumble roughly and set aside.
  3. Pan-fry or BBQ the cervena over a high heat for 8-10 minutes. Any longer and the cervena will be over-done. Allow to stand for 5 minutes before carving into very thin slices.
  4. Cut a fresh French bread stick or ciabatta loaf in to thick slices and, if you prefer, grill the bread while the venison is standing. Brush the bread with olive oil.
  5. Place a whole basil leaf on the base of each slice of bread (if using) and arrange a few slices of the venison on top. Garnish with the Olive and Caper Crumble and serve warm.

Cooks Tips

- Cervena is export-grade venison.

Comments (0)

Please login to submit a comment.