Pepper crusted Cervena venison loin with mesclun

Servings4 Prep Time20minutes Cooking Time25minutes INGREDIENTS

Method

Vinaigrette

Peel the orange and cut into segments. Mix all wet ingredients well and fold in the orange segments and currants just before serving. Season to taste.

Sweet potato

Cut one large sweet potato into small cubes and toss with olive oil, salt, and pepper. Cook in until pieces begin to caramelize. Remove from oven and set aside to cool.

Cervena Venison

Coat meat with oil and season generously with the salt and pepper. Sear on the hotplate for 3-4 minutes until meat is brown. Place in the roasting rack and cook in the oven on a low heat for 15 minutes for medium rare. Remove from oven and set aside to rest for 10 minutes before serving.

To serve

Slice the venison and arrange with the salad and sweet potato and pour the vinaigrette around.

Servings4 Prep Time20minutes Cooking Time25minutes INGREDIENTS

Method

Vinaigrette

Peel the orange and cut into segments. Mix all wet ingredients well and fold in the orange segments and currants just before serving. Season to taste.

Sweet potato

Cut one large sweet potato into small cubes and toss with olive oil, salt, and pepper. Cook in until pieces begin to caramelize. Remove from oven and set aside to cool.

Cervena Venison

Coat meat with oil and season generously with the salt and pepper. Sear on the hotplate for 3-4 minutes until meat is brown. Place in the roasting rack and cook in the oven on a low heat for 15 minutes for medium rare. Remove from oven and set aside to rest for 10 minutes before serving.

To serve

Slice the venison and arrange with the salad and sweet potato and pour the vinaigrette around.

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