Cervena venison salad and pinot noir syrup
- Cervena venison
- 6 Cervena Venison medallions
- 1 bag frisee lettuce (endive) or similar
- 100 g blue cheese crumbled
- ½ cup walnuts toasted
- walnut oil
- fresh black pepper
- Pinot noir syrup
- 6 whole cloves
- 2 whole star anise
- 1 ½ cups brown sugar
- 1 cup pinot noir
- 1 bay leaf
- Portabella mushrooms
- 6 large portabella mushrooms peeled
- 50 g butter
- 2 bulbs garlic smoked
- ½ tbsp fresh thyme very finely chopped
Method
Pinot noir syrup
Place all the ingredients in a saucepan over a medium heat and reduce to a syrupy consistency, 5 to 10 minutes. Remember, the syrup will be a lot thicker once cooled.
Garlic and thyme roasted portabella mushrooms
Pre-heat your oven to 170°C.
Place the portabella mushrooms upside-down in an oiled oven-proof dish. In a saucepan, melt the butter with the garlic and thyme. With a pastry brush, liberally brush the underside of the mushrooms with the thyme butter mix. Season with salt and pepper and place in the oven. Cook for 15 to 20 minutes, until the mushrooms are soft and cooked through. Remove from the oven, cool and refrigerate until required. This can be done 2 or 3 days in advance.
Cervena Venison
Pre-heat oven to 180°C. Place the mushrooms in the oven to heat through. Bring the Cervena venison medallions up to room temperature, then season with salt and pepper. Bring a skillet to a medium-heat. Add a little oil to the pan, then the medallions. Cook for approximately 2 minutes on each side until nicely browned. Remove from the pan and set aside to rest for a couple of minutes. The venison should be rare to medium rare.
To Serve
Place a warm mushroom in the center of each plate, top with some slices of venison. Add some salad leaves, crumbled blue cheese, and walnuts. To finish, a drizzle of walnut oil and likewise pinot noir syrup, and a grind of black pepper on each plate.
Servings6
INGREDIENTS
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Method Pinot noir syrup Place all the ingredients in a saucepan over a medium heat and reduce to a syrupy consistency, 5 to 10 minutes. Remember, the syrup will be a lot thicker once cooled. Garlic and thyme roasted portabella mushrooms Pre-heat your oven to 170°C. Place the portabella mushrooms upside-down in an oiled oven-proof dish. In a saucepan, melt the butter with the garlic and thyme. With a pastry brush, liberally brush the underside of the mushrooms with the thyme butter mix. Season with salt and pepper and place in the oven. Cook for 15 to 20 minutes, until the mushrooms are soft and cooked through. Remove from the oven, cool and refrigerate until required. This can be done 2 or 3 days in advance. Cervena Venison Pre-heat oven to 180°C. Place the mushrooms in the oven to heat through. Bring the Cervena venison medallions up to room temperature, then season with salt and pepper. Bring a skillet to a medium-heat. Add a little oil to the pan, then the medallions. Cook for approximately 2 minutes on each side until nicely browned. Remove from the pan and set aside to rest for a couple of minutes. The venison should be rare to medium rare. To Serve Place a warm mushroom in the center of each plate, top with some slices of venison. Add some salad leaves, crumbled blue cheese, and walnuts. To finish, a drizzle of walnut oil and likewise pinot noir syrup, and a grind of black pepper on each plate. |
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