Poached Peppered Venison with a Warm Endive & Orange Salad by Mark Sargeant
Try this autumnal dish created by Mark Sargeant using KNORR Jelly Bouillon.
Lamb
Main courses
Ingredients
Poached Peppered Venison with a Warm Endive & Orange Salad by Mark Sargeant
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+
£25.1
For the venison
KNORR Professional Beef Jelly Bouillon 800g
/g
15.0 g
0%
Water
/ml
500.0 ml
0%
Thyme
/g
2.0 g
0%
KNORR Professional Mixed Peppercorn Puree 750g
/g
30.0 g
0%
Venison, loin
/g
640.0 g
0%
For the salad
Olive oil
/ml
20.0 ml
0%
Leeks
/g
50.0 g
0%
Belgian endive
/g
100.0 g
0%
Orange
/g
100.0 g
0%
Chives
/g
2.0 g
0%
Red wine vinegar
/ml
10.0 ml
0%
For service
Micro herbs
/g
2.0 g
0%
/
For the venison
-
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
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.
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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.
