- 3 eggs
- 45ml Amarula Cream
- Juice of one lemon
- 250g butter, cubed
- Salt and pepper
- 800g venison loin (cleaned of its sinew)
- Steamed seasonal vegetables, to serve
Directions: For the venison, preheat the oven to 250˚C. Season the meat with salt and pepper. Heat a heavy-based griddle or frying pan on the stove until piping hot, oil the pan and wait until it begins to smoke. Add the meat to the pan and grill on all sides until it takes on a nice colour. Transfer the meat to an oven tray and place it in the preheated oven for around four minutes. Remove from the oven and let it rest at room temperature for five minutes before slicing. For the hollandaise sauce, whisk the egg yolks, lemon juice, Amarula Cream, salt and pepper together with a wire whisk in a medium-sized saucepan over high heat. Add the cubed butter and turn down the heat to medium. As the butter melts into the egg yolk mixture, whisk continuously. Once the butter has melted, continue to whisk the mixture until all the ingredients have been incorporated and the sauce begins to thicken. Serve immediately with slices of venison and steamed seasonal vegetables. Serves 4 Visit amarula.com for more interesting recipes.