Pepper crusted Cervena venison loin with mesclun
- Cervena Venison
- 1 800 g cervena venison shortloin boneless
- 2 tbsp cracked four pepper mix
- 1 tbsp cracked pepper & salt
- 1 tbsp oil
- Vinaigrette
- 1 Orange
- 1 punnet redcurrants
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 4 tbsp walnut or hazelnut oil
- salt and pepper
- To serve
- 1 large sweet potato
Method
Vinaigrette
Peel the orange and cut into segments. Mix all wet ingredients well and fold in the orange segments and currants just before serving. Season to taste.
Sweet potato
Cut one large sweet potato into small cubes and toss with olive oil, salt, and pepper. Cook in until pieces begin to caramelize. Remove from oven and set aside to cool.
Cervena Venison
Coat meat with oil and season generously with the salt and pepper. Sear on the hotplate for 3-4 minutes until meat is brown. Place in the roasting rack and cook in the oven on a low heat for 15 minutes for medium rare. Remove from oven and set aside to rest for 10 minutes before serving.
To serve
Slice the venison and arrange with the salad and sweet potato and pour the vinaigrette around.
Servings4
Prep Time20minutes
Cooking Time25minutes
INGREDIENTS
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Method Vinaigrette Peel the orange and cut into segments. Mix all wet ingredients well and fold in the orange segments and currants just before serving. Season to taste. Sweet potato Cut one large sweet potato into small cubes and toss with olive oil, salt, and pepper. Cook in until pieces begin to caramelize. Remove from oven and set aside to cool. Cervena Venison Coat meat with oil and season generously with the salt and pepper. Sear on the hotplate for 3-4 minutes until meat is brown. Place in the roasting rack and cook in the oven on a low heat for 15 minutes for medium rare. Remove from oven and set aside to rest for 10 minutes before serving. To serve Slice the venison and arrange with the salad and sweet potato and pour the vinaigrette around. |
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