Food Drink Devon
7 May 2021
A recipe provided by award-winning chef Peter Gorton.
For the venison
- 150 g 4 trimmed venison loin
- salt and ground pepper
- 1 tbsp rapeseed oil
For the tangle of greens
- 1/2 head of small savoy cabbage
- 2 rashers of smoked bacon
- 1 small red onion
- 1 bunch of watercress
- 1 bunch of baby spinach
- 2 tbsp balsamic vinegar
- salt and ground pepper to taste
Cooking the venison
- Pre heat the oven to 200c fan assisted.
- Heat the rapeseed oil in a frying pan and when hot add the venison.
- Seal the venison on all sides until golden brown.
- Put on a shallow proof oven baking tray.
- Season with salt and pepper and cook in the oven for 6 minutes (medium rare).
- Remove from the oven and let the venison rest for 5 minutes before carving.
Cooking the tangle of greens
- Core and finely shred the cabbage with a knife.
- In a saucepan sauté the bacon strips over a medium heat.
- Add the onion and cabbage and sauté until the cabbage begins to wilt.
- Add the balsamic vinegar and cook until the cabbage is tender but still has a crunch.
- Remove the saucepan from the heat, toss in the watercress and spinach, season to taste.
- Place 2 tablespoons of the tangle of greens on a hot dinner plate, slice the venison and place on top of the tangle of greens. I like to serve red wine shallots and butternut squash with this dish.
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