Pink Roasted Venison with wok seared greens, curry spiced celery puree & elderberry jus

Ingredients

Yield:

Serves 2

• • 2x Loin of Venison
  • 1 head of Kale
  • 1 head of Swiss chard
  • ½ head of Savoy Cabbage
  • 4x diced Shallots
  • 1tbs Ginger Puree
  • 1tbs Garlic Puree
  • 50ml Chicken stock
  • ½ Celeriac
  • 1x Onion
  • 500ml milk
  • 2tbs of Curry powder
  • 3tbs of low fat Crème Frisch
  • 1x Limes Juice
  • 50g Frozen or Fresh elderberries
  • 1tbs of Elderberry Puree
  • 200ml jus (recipe below)
  • 20g Brown Sugar

Preparation

Difficulty:

easy

Time:

1 Hour

1. Puree

   • Peel and cut the Celeriac in to small cubes
   • In a pan sweat Onions and Celeriac until they are transluscent
   • Add the curry powder
   • Add milk and then reduce
   • When almost reduced, put the mixture in a blender, add Crème Frisch and blend until it's a smooth paste
   • Season to taste

2. Wok Greens

   • Cut all the Greens into 4cmx4cm cubes
   • Blanch in seasoned water and immediately place in ice bath.
   • In a hot wok add the shallots, ginger and garlic
   • Add greens and chicken stock
   • Cook until the stock has evaporated and the Greens are hot

3. Jus

   • in a Pan add Puree and sugar
   • cook on low heat until the sugar is melted
   • add the jus and bring to a boil
   • add the berries

4. Venison

   • Sear the meat hard for a nice color
   • Place in the Oven at 90C and cook until it is 51C at the center, this wll take around 30-35min
   • Take out and rest for 5 min