Venison with Black Garlic, Black Cabbage & Black Pudding
Round Green Farm Venison haunch steak
Tancred House Farm black pudding
Balsajo Black Garlic
Cavolo Nero (Black cabbage) from Newfields Organics
Yorkshire Rapeseed Oil
Billington's dark muscavado sugar
Time for a bit of prep:
Using the flat of a knife, crush the black garlic into a paste. Add minced shallots and salt. Blend.
With a thin bladed knife, create a pocket in the venison steak. Fill the pocket with the black garlic paste.
Get a pan good and hot, baste the venison in rapeseed oil and caramelise it.
Weigh down the steak with a bacon press to get even caramelisation. Pop it in the oven at 170 degrees for about 6 minutes with the lump of black pudding.
Deglaze the pan with some red wine and a clove of crushed black garlic. Add a touch of dark muscavado sugar. TASTE AND RE-SEASON!
Add a cube of cold butter and incorporate.
Set the sauce aside.
Pop the cavolo nero into a pan with butter, oil, salt, pepper and minced shallots for about 3 minutes.
Set it aside in some foil and take the venison and black pudding out of the oven.
REST FOR 3-4 MINUTES IN FOIL.
Time to plate up.....
Simple and tasty, served with your favourite veggies...