Strip Steak Of Cervena Venison With Warm Salad of Italian Chicories, Wild Mushrooms, Zante Currants and Smoked Bacon Vinaigrette

Serves 6

 Metric  Imperial 

Chef Robbie Lewis

The Method

For Venison

Trim any silver skin from the steaks. Place in a non-reactive bowl. Rub chopped rosemary, garlic and half the olive oil onto the venison flank steak until coated well.  Wrap with plastic and allow to sit in the refrigerator for 2-3 hours.

For the Currant and Sherry Drizzle

Place the currants in a small saucepan. Add the sherry and water to cover. Bring to a boil. Remove from heat and let steep for 30 minutes. Strain out currants and reserve. Slowly reduce the soaking liquid to a syrupy consistency.

For the Vinaigrette

Combine garlic, shallot and vinegar in a bowl. Set aside to macerate while you prepare the other ingredients. Put bacon in a heavy-bottomed pan and place on low heat to render slowly. About halfway through the cooking process, when bacon is starting to color, add olive oil. When bacon has rendered fully and is crisp, quickly pour mixture into the bowl with the vinegar. Add thyme, salt and pepper, adding more oil if needed. Keep warm.

The Mushrooms

Clean cultivated mushrooms with a damp cloth. Trim the stems from all mushrooms, cutting off any woody parts. Oyster mushrooms can stay whole; thickly slice crimini. Heat a skillet, then add oil. When hot, add mushrooms. Season with salt and pepper, then add garlic and thyme sprig. Cook until mushrooms are tender. Discard garlic and thyme. Set mushrooms aside.

 

For Venison

Trim any silver skin from the steaks. Place in a non-reactive bowl. Rub chopped rosemary, garlic and half the olive oil onto the venison flank steak until coated well.  Wrap with plastic and allow to sit in the refrigerator for 2-3 hours.

For the Currant and Sherry Drizzle

Place the currants in a small saucepan. Add the sherry and water to cover. Bring to a boil. Remove from heat and let steep for 30 minutes. Strain out currants and reserve. Slowly reduce the soaking liquid to a syrupy consistency.

For the vinaigrette

Combine garlic, shallot and vinegar in a bowl. Set aside to macerate while you prepare the other ingredients. Put bacon in a heavy-bottomed pan and place on low heat to render slowly. About halfway through the cooking process, when bacon is starting to color, add olive oil. When bacon has rendered fully and is crisp, quickly pour mixture into the bowl with the vinegar. Add thyme, salt and pepper, adding more oil if needed. Keep warm.

The Mushrooms

Clean cultivated mushrooms with a damp cloth. Trim the stems from all mushrooms, cutting off any woody parts. Oyster mushrooms can stay whole; thickly slice crimini. Heat a skillet, then add oil. When hot, add mushrooms. Season with salt and pepper, then add garlic and thyme sprig. Cook until mushrooms are tender. Discard garlic and thyme. Set mushrooms aside.

 

To Assemble

Season Cervena flank steaks with sea salt and black pepper. Place on well seasoned grill at medium high heat and cook to medium rare, about 2 to 3 minutes per side. Take off the grill, and allow the meat to rest for 5 minutes. Combine chicories and currants in a large bowl. Add pancetta vinaigrette to mushroom pan and reheat gently. When hot, pour over chicories, toss and adjust seasoning with salt and pepper. Divide among serving plates. Thinly slice Cervena venison steaks and drape over salad plates. Garnish with a sprinkle of chopped almonds and the sherry-currant drizzle.

Season Cervena flank steaks with sea salt and black pepper. Place on well seasoned grill at medium high heat and cook to medium rare, about 2 to 3 minutes per side. Take off the grill, and allow the meat to rest for 5 minutes. Combine chicories and currants in a large bowl. Add pancetta vinaigrette to mushroom pan and reheat gently. When hot, pour over chicories, toss and adjust seasoning with salt and pepper. Divide among serving plates. Thinly slice Cervena venison steaks and drape over salad plates. Garnish with a sprinkle of chopped almonds and the sherry-currant drizzle.

Photo ©  2006 frankie frankeny, frankenyimages.com

Photo ©  2006 frankie frankeny, frankenyimages.com

Strip Steak Of Cervena Venison With Warm Salad of Italian Chicories, Wild Mushrooms, Zante Currants and Smoked Bacon Vinaigrette

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For the Cervena

1 kg Cervena Venison Flank Steak

¼ cup olive oil

1 Tablespoon chopped rosemary

1 Tablespoon chopped garlic

 

For the Currants and Sherry Drizzle

¼ cup dried currants

½ cup dry sherry

¼ cup water

 

For the Pancetta Vinaigrette

1 small garlic clove, minced

1 shallot, peeled and minced

1/3 cup sherry vinegar

170 grm smoked bacon, minced

1/3 cup pure olive oil, plus extra as needed

Pinch of fresh thyme leaves

Kosher salt and pepper to taste (about ½ tsp each)

2lbs. Cervena Venison Flank Steak

¼ cup olive oil

1 Tablespoon chopped rosemary

1 Tablespoon chopped garlic

 

For the Currants and Sherry Drizzle

¼ cup dried currants

½ cup dry sherry

¼ cup water

 

For the Pancetta Vinaigrette

1 small garlic clove, minced

1 shallot, peeled and minced

1/3 cup sherry vinegar

6 oz smoked bacon, minced

1/3 cup pure olive oil, plus extra as needed

Pinch of fresh thyme leaves

Kosher salt and pepper to taste (about ½ tsp each)

For the Mushroom Salad

400 grms mixed foraged and cultivated mushrooms

--chanterelles, black trumpets, hedgehogs, oysters, crimini,

¼ cup olive oil

Salt and pepper to taste

1 unpeeled garlic clove

1 thyme sprig

200 grm washed and trimmed mixed chicories such as Treviso raddichio, Belgian endive, baby spinach

¼ cup toasted chopped almonds

Salt and pepper to taste

1 lb mixed foraged and cultivated mushrooms

--chanterelles, black trumpets, hedgehogs, oysters, crimini,

¼ cup olive oil

Salt and pepper to taste

1 unpeeled garlic clove

1 thyme sprig

½ lb washed and trimmed mixed chicories such as Treviso raddichio, Belgian endive, baby spinach

¼ cup toasted chopped almonds

Salt and pepper to taste