Recipes - Smoked Venison Fillet Canapes with Tequila Mayo

Shane Pinnegar

PO Box 714
Innaloo City 6918
Western Australia

0419 - 937 - 351 (mobile)

Smoked Venison Fillet Canapes with Tequila Mayo

Throw a decent sized handful of wood chips in your smoker box, and place the box directly over one of the burners on your barbecue. Turn the gas to full throttle for this burner.
The wood chips should start smoking in five to ten minutes, give the top of the smoker box a light spray of canola oil, and lay down the venison fillet (you can also use lamb fillet or beef for this recipe with equally yummy results) over the holes in the smoker.

Give the meat five or so minutes on each side, turning it completely around bit by bit so that all of the meat gets good exposure to the smoke billowing from the smoker box.

In between turning the meat, lower the barbecue hood, allowing the meat to cook through to medium rare. Once the meat is cooked to your liking, rest it at room temperature for five minutes, before slicing very thinly.
Place each slice of meat on a slice of cucumber.

Top with a drizzle of tequila lime mayo (recipe follows) and garnish with a
small slice of roasted red pepper, and a sliver of fresh basil leaf.

Tequila Lime Mayo

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