From Public Restaurant to Your Dinner Table
Place all of the ingredients into a food processer or mixing bowl and blend together until smooth. Refrigerate until needed.
Green pepper and apple relish
Place the green peppers, apples, garlic and ginger in a food processor and process until the size of lentils.
Combine with all of the other ingredients in a pot and bring to a boil.
Reduce the heat to a simmer and continue cooking until the relish is glossy, thick, and delicious, about 45 minutes. Refrigerate until needed
Preheat a grill and a deep fryer
Allow the green pepper relish and tahini sauce to come to room temperature.
Drizzle the venison with olive oil, salt, and pepper
Grill the venison to rare and place in a warm spot to rest.
Fry the falafel at 180C (360F) until medium brown, about 3-4 minutes. Season with a sprinkle of salt.
Place the falafel in the middle of a serving dish. Drizzle with tahini lemon sauce and garnish with microgreens.
Slice the venison wafer thin. Gather into nice mounds and place on top of the dressed falafel
Finish with a small scoop of green pepper relish on the venison and serve.