Kazakh-style Venison with Cheese and Bacon

Ingredients

In this Kazakh adaptation of Capriolo alla Valdostana, we incorporate traditional Kazakh ingredients and flavors to create a unique fusion dish. The original Italian recipe typically uses veal, but we substitute it with venison, a meat commonly found in Kazakh cuisine. Additionally, we enhance the flavors by marinating the venison in a blend of Kazakh spices, giving it a distinct taste. The use of local cheese and bacon adds a touch of Kazakh culinary tradition to the dish. We alse have the original recipe for Capriolo alla Valdostana, so you can check it out.

• 500g (1.1 lb) venison, cut into medallions 500g (1.1 lb) venison, cut into medallions
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 200g (7 oz) Kazakh cheese, grated 200g (7 oz) Kazakh cheese, grated
• 8 slices of bacon 8 slices of bacon

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 12g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 45g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the salt, black pepper, paprika, and cumin.
2. 2.
   Rub the spice mixture onto both sides of the venison medallions.
3. 3.
   Heat the vegetable oil in a skillet over medium-high heat.
4. 4.
   Sear the venison medallions for 2-3 minutes on each side until browned.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Transfer the seared venison to a baking dish.
7. 7.
   Sprinkle the grated Kazakh cheese over the venison.
8. 8.
   Wrap each venison medallion with a slice of bacon.
9. 9.
   Place the bacon-wrapped venison in the oven and bake for 10-12 minutes until the cheese is melted and the bacon is crispy.
10. 10.
    Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Venison — Make sure to choose tender cuts of venison and marinate them for at least 1 hour to enhance the flavors and tenderize the meat.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili powder to the spice mixture.
• For a healthier version, you can grill the venison instead of searing and baking it.
• Experiment with different types of Kazakh cheese to find your favorite flavor combination.

Serving advice

Serve the Kazakh-style Venison with Cheese and Bacon hot, accompanied by traditional Kazakh side dishes like naan bread or rice pilaf.

Presentation advice

Arrange the bacon-wrapped venison medallions on a platter, allowing the melted cheese to ooze over the edges. Garnish with fresh herbs like parsley or dill for a pop of color.