VENISON ROTI WITH A HARISSA HONEY GLAZE

Photo by Larry White

There are more versions of roti than I can count. But the main thing to take away is that if you're a bread or tortilla lover, you'll freaking love just about any roti that you can get your hands on. They are pretty easy to make, however if you don't have time, the frozen versions are an awesome substitute. There's no reason to try and be a hero, but make the homemade version if you're feeling antsy. Just look for them in your local Asian market or specialty grocery store. This recipe is a simplified version that's fast and just downright delicious.

INGREDIENTS

FOR THE VENISON

• 1 - venison ball roast, tied with butcher's twine (loin or tenderloin would work fine cooked no more than medium)

• 1.5 cups - buttermilk

• 1.5 cups - plain yogurt

• 1 large - chopped onion

• 1 tablespoon - chopped ginger

• 2 - chopped garlic cloves

• 2 teaspoons - cumin seeds

• 1 teaspoon - crushed juniper berries

• 2 teaspoons - kosher salt

• 2 teaspoons - fennel seeds

• 1/2 teaspoon - black pepper

• 4 tablespoons - olive oil (divided)

• 1 teaspoon - kosher salt

FOR THE HARISSA HONEY GLAZE

• 3 tablespoons - honey

• 1.5 tablespoons - harissa

• 2 tablespoons - olive oil

FOR THE ROTI

• 2 cups - all purpose flour

• 1 1/2 teaspoons - kosher salt

• 1/2 teaspoon - sugar

• 1/2 teaspoon - ground cumin

• 1/4 teaspoon - baking powder

• 1 cup- plain yogurt (don't use greek yogurt. It's too thick)

• 5 teaspoons - olive oil (for cooking the roti)

MY FAVORITE ROTI FILLINGS

• sunny side eggs

• sliced cucumbers

• cilantro

• red onions

• yogurt mixed with sambal

• avocado

• sauteed bell peppers

• roasted cherry tomatoes

DIRECTIONS

FOR THE VENISON

1. The day before you plan to eat, you need to marinade the meat. Combine all of the venison ingredients except for the last two in a blender and blend until smooth. Place the venison in a glass bowl or large freezer bag and add the blender contents. Marinate the meat overnight in the fridge.

2. Preheat your oven to 325 degrees.

3. Remove the venison from the marinade and rinse under cold water. Dry the meat thoroughly and let rest at room temperature for 30 minutes. Rub the meat with half of the olive oil and season with the salt. In a medium high pan add the remaining two tablespoons of olive oil and sear the meat on all sides until nicely browned.

4. Now place the meat in your oven and roast to an internal temperature of around 110 degrees and then glaze your venison with the honey harissa glaze. Put the meat back into the oven and cook until it reaches an internal temperature of 140 degrees for medium rare. Remove from the oven and let rest for 15 minutes before removing the butcher's twine and slicing.

FOR THE ROTI

1. Combine all of the dry ingredients in a bowl and mix until combine. Add the yogurt and mix with your hands until the dough just starts to form and come together. Transfer to a floured work surface and knead for about two minutes. Divide the dough into 5 pieces and roll out to around 1/8" thick.

2. Heat 1 tablespoon of the olive oil on medium-high heat. Cook the roti on each side for about two minutes or until nice and golden brown. Place the roti on a dry paper towel and then repeat with the rest of the dough.

BRING IT ALL TOGETHER!

• Take a warm roti and top with any of my favorite toppings listed above or get creative with your own. And don't forget the venison!