Burrata and Venison Bresaola

This might well be the tastiest plate of food I’ve ever made

Ingredients

1 small bunch of red grapes 🍇
1 tbsp olive oil 🫒
1 tsp balsamic vinegar🍷
A few sprigs of fresh thyme🌱
2 balls of burrata⚪️
1 blood orange, thinly sliced🍊
6-8 slices of wild venison bresaola🦌
A handful of toasted pistachios, roughly chopped 🔪
Zest of 1 blood orange🍊

Method

Roast the grapes: Preheat the oven to 180°C (350°F). Toss the grapes with olive oil, balsamic vinegar, and thyme leaves, then spread them on a baking tray. Roast for about 15 minutes, until they soften and release their sweet, sticky juices. Set aside to cool slightly.

Assemble the platter: Tear the burrata into bite-sized pieces and spread it across a large serving dish. Layer with blood orange slices and venison bresaola.

Add the finishing touches: Spoon the roasted grapes and their juices over the top, scatter over the toasted pistachios, and finish with a generous grating of blood orange zest.

Serve & enjoy: Let your guests dive in—it’s best enjoyed with some crusty bread to mop up all those incredible flavours!

Trust me, they’re going to love you for this.