Roasted Cervena venison with glazed chicory tart and redcurrent jus
- Venison
- 800 g Cervena Venison Denver leg piece
- 2 tbsp rapeseed oil
- Thyme stalks (leftover from leaves)
- butter
- salt and pepper
- Chicory Tart
- 6-8 chicory heads cut in half lengthways
- 110 g sugar
- 110 g butter
- 4 tsp thyme leaves
- 4 circles of puff pastry (12 cm) diameter
- Redcurrant Jus
- 500 ml Venison stock
- 200 ml port
- 2 tbsp redcurrants
- 1.5 tbsp Redcurrant Jelly
Preheat the oven to 200°C
Jus
Heat the game stock with the port and reduce by half. Add the redcurrant jelly and reduce again until your Jus is nice and syrupy. Just before serving, add the redcurrants and gently heat them through.
Cervena venison
Cut the Cervena venison into four medallions and season each with salt and pepper. Heat a fry pan on your highest setting and add the oil. Place the medallions in the pan and seal on all sides until browned and caramelized. Add the butter to the pan, spoon over the Venison, add the thyme stalks and place onto a baking tray. Place the tray into the oven for 8-10 minutes. Once cooked to medium/rare, remove and leave in a warm place to rest.
Chicory tarts
Butter 4 mini tart tins and sprinkle with the picked thyme leaves. Heat the sugar and the butter in a fry pan until it starts to caramelize. Add the chicory, cut-side down and leave to cook until golden brown on the cut side. Remove the chicory from the pan and place into your buttered mini tartlet tins. Pour over all the caramel from the pan. Now lay your pastry lids on and tuck the pastry right into the sides of the tins. Prick the top a few times with a fork to prevent the pastry rising too much and place into your 200°C oven for 12-15 minutes.
To serve
Once cooked, remove and turn out onto your warm plate. Slice the venison and place it on top of your tart. Spoon the hot redcurrant jus around and serve.
Servings4
Prep Time30minutes
Cooking Time20minutes
INGREDIENTS
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Preheat the oven to 200°C Jus Heat the game stock with the port and reduce by half. Add the redcurrant jelly and reduce again until your Jus is nice and syrupy. Just before serving, add the redcurrants and gently heat them through. Cervena venison Cut the Cervena venison into four medallions and season each with salt and pepper. Heat a fry pan on your highest setting and add the oil. Place the medallions in the pan and seal on all sides until browned and caramelized. Add the butter to the pan, spoon over the Venison, add the thyme stalks and place onto a baking tray. Place the tray into the oven for 8-10 minutes. Once cooked to medium/rare, remove and leave in a warm place to rest. Chicory tarts Butter 4 mini tart tins and sprinkle with the picked thyme leaves. Heat the sugar and the butter in a fry pan until it starts to caramelize. Add the chicory, cut-side down and leave to cook until golden brown on the cut side. Remove the chicory from the pan and place into your buttered mini tartlet tins. Pour over all the caramel from the pan. Now lay your pastry lids on and tuck the pastry right into the sides of the tins. Prick the top a few times with a fork to prevent the pastry rising too much and place into your 200°C oven for 12-15 minutes. To serve Once cooked, remove and turn out onto your warm plate. Slice the venison and place it on top of your tart. Spoon the hot redcurrant jus around and serve. |
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