Cervena - Venison Roast with Fava Bean-Chevre Puree, Radish Salad and Celery Leaf Salsa Verde

By Robbie Lewis

This is an elegant warm weather dish that only takes about a half hour of oven time. The accompaniments can easily be prepared ahead for an easy entertaining dinner that is guaranteed to impress. The venison tastes equally delicious served warm or room temperature.

Fava Bean-Chevre Puree

Place fava beans, chevre, crème fraiche, and ½ cup of olive oil in a blender. Puree until smooth, adding a little water to loosen, if necessary. Season with salt and pepper to taste and place in the refrigerator until ready to serve.

Celery Leaf Salsa Verde

In a bowl, mix together the shallot, garlic, capers, anchovies, parsley, chervil, mint, basil and lemon zest. Toss with 1 ½ cups of the olive oil, and season with salt and pepper. Cover and place in the refrigerator until ready to serve.

Please note: Celery leaves will be added to the verde just before serving.

In a bowl, mix together the shallot, garlic, capers, anchovies, parsley, chervil, mint, basil and lemon zest. Toss with 1 ½ cups of the olive oil, and season with salt and pepper. Cover and place in the refrigerator until ready to serve.

Please note: Celery leaves will be added to the verde just before serving.

Radish Salad

Pick out the yellow celery heart leaves and reserve. Thinly slice celery stalks on a bias. Thinly slice radishes. Trim stems from watercress and place all three ingredients in a bowl. Place in the refrigerator until ready to serve.

Method

Preheat oven to 150ºC.

Coat a heavy roasting pan with ¼ cup olive oil and heat over medium flame. Slowly brown the meat, turning it often until the meat is evenly browned. Add a few rosemary sprigs and ¼ cup of olive oil to pan. Place meat in the oven and roast for approximately 20 minutes or until roasts reach an internal temperature of 125°c.

Remove from the oven and allow the meat to rest for 10 minutes.

Preheat oven to 300ºF.

Coat a heavy roasting pan with ¼ cup olive oil and heat over medium flame. Slowly brown the meat, turning it often until the meat is evenly browned. Add a few rosemary sprigs and ¼ cup of olive oil to pan. Place meat in the oven and roast for approximately 20 minutes or until roasts reach an internal temperature of 257°F.

Remove from the oven and allow the meat to rest for 10 minutes.

To Serve

Add the reserved celery heart leaves to the salsa verde mixture and toss with juice from 1½ lemons. Adjust seasoning, adding salt and pepper to taste.

Place a large spoonful of fava bean-chevre puree on each of the six plates. Thinly slice venison roasts and place a few slices on top of puree. Spoon some of the salsa verde over meat.

Toss the radish and watercress salad with remaining lemon juice and ½ cup olive oil. Season with salt and pepper and place to the side of the venison.

Add the reserved celery heart leaves to the salsa verde mixture and toss with juice from 1½ lemons. Adjust seasoning, adding salt and pepper to taste.

Place a large spoonful of fava bean-chevre puree on each of the six plates. Thinly slice venison roasts and place a few slices on top of puree. Spoon some of the salsa verde over meat.

Toss the radish and watercress salad with remaining lemon juice and ½ cup olive oil. Season with salt and pepper and place to the side of the venison.