Seared Venison with Roasted Garlic, Cauliflower Cream & Sauteed Radicchio
Mandagery Creek Australian Farmed Venison
Mandagery Creek Australian Farmed Venison was established in July 2002 with a commitment to process superior, young Australian Red deer. They produce a lean and subtle venison that is an exciting, accessible and healthy alternative red meat. Venison is a versatile and extremely tender meat that is easy to cook while also possessing the desirable qualities of being low in fat and high in iron.
Serves 6.
Serve with the Swinging Bridge Estate 2009 Verdelho
Ingredients
- 3 heads of garlic
Cauliflower Cream
- Head of cauliflower, hard stalks removed
- 300mls cream
- 200mls chicken or vegetable stock
- salt to taste
Venison
- 2 Venison Tenderloins or 1kg Venison Leg piece
- 2 tablespoons olive oil
- Freshly ground black pepper
- 6 radicchio leaves, tough white bits removed
- 2 tablespoons balsamic vinegar
Cauliflower Cream
Place all ingredients in a heavy-based saucepan. Cook over a low heat until the cauliflower is soft. Puree the cauliflower in a food processor, adding liquid from saucepan as necessary to achieve a thick consistency.
Roasted Garlic:
Leaving the outer skin on the head of garlic, cut each one in half (acrossways) so that the effect is that of a flower. Place in a moderate oven for 35-40minutes until soft, aromatic & golden brown.
Venison Tenderloin
Bring the venison to room temperature, rub with olive oil and freshly cracked pepper. In a hot pan or on a hot BBQ plate, sear the venison and cook for 3 minutes on each side; set aside to rest under loose foil for 5 minutes. When serving, slice the tenderloin as medallions.
Venison Leg Piece
Heat the oven to 180 degrees celcius. Bring the venison to room temperature, rub with olive oil and freshly cracked pepper. In a hot pan sear the venison on all sides. Place in a roasting pan and roast the leg piece for 25 minutes. Allow to rest for 5 minutes. When serving, slice in to thick pieces.
Radicchio
In the same pan, sauté the radicchio and season with salt and pepper. Remove the leaves from the pan and deglaze with the balsamic vinegar. Pour all the pan juices over the radicchio.
Slice the venison as desired, place on a bed of warm cauliflower cream and serve with the roasted garlic & radicchio.
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