Poached Peppered Venison with a Warm Endive & Orange Salad by Mark Sargeant

Name: Poached Peppered Venison with a Warm Endive & Orange Salad by Mark Sargeant
Yield: 4
Ingredients: 15.0g KNORR Professional Beef Jelly Bouillon 800g; 500.0ml Water; 2.0g Thyme; 30.0g KNORR Professional Mixed Peppercorn Puree 750g; 640.0g Venison, loin; 20.0ml Olive oil; 50.0g Leeks; 100.0g Belgian endive; 100.0g Orange; 2.0g Chives; 10.0ml Red wine vinegar; 2.0g Micro herbs

Poached Peppered Venison with a Warm Endive & Orange Salad by Mark Sargeant – recipe

Try this autumnal dish created by Mark Sargeant using KNORR Jelly Bouillon.

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For the venison

KNORR Professional Beef Jelly Bouillon 800g 15.0 g
KNORR Professional Beef Jelly Bouillon 800g
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Bidfood

Brakes

Product Specification
Water 500.0 ml
Thyme 2.0 g
KNORR Professional Mixed Peppercorn Puree 750g 30.0 g
Venison, loin 640.0 g

For the salad

Olive oil 20.0 ml
Leeks 50.0 g
Belgian endive 100.0 g
Orange 100.0 g
Chives 2.0 g
Red wine vinegar 10.0 ml

For service

Micro herbs 2.0 g

Lamb

Main courses

Try this autumnal dish created by Mark Sargeant using KNORR Jelly Bouillon.

...

Preparation

For the venison
- Bring the water to the boil then whisk in the KNORR Professional Chicken Jelly Bouillon.
- Rub the venison with the KNORR ProfessionalPeppercorn Puree then place into the bouillon along with the thyme.
- Simmer the venison for 8-10 minutes depending on how thick they are.
- Remove from the bouillon, cover and keep warm.
For the salad
- Peel and segment the orange and chop the chives.
- Dice the leeks then sweat in the oil for 2-3 minutes without colour then add in a ladle of the cooking bouillon and bring to the boil and reduce by ½.
- Add the endive leaves and wilt for 1 minute then remove from the heat and add the orange segments, juice, chives, red wine vinegar and a ladle of the bouillon.
For service
- Sprinkle the chives over the salad and place into the serving bowls.
- Slice the venison and arrange on top of the salad then garnish with micro herbs.