Poached Peppered Venison with a Warm Endive & Orange Salad by Mark Sargeant
Try this autumnal dish created by Mark Sargeant using KNORR Jelly Bouillon.
Ingredients
For the venison
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Water 500 ml
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Thyme 2 g
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Venison, loin 640 g
For the salad
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Olive oil 20 ml
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Leeks 50 g
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Belgian endive 100 g
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Orange 100 g
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Chives 2 g
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Red wine vinegar 10 ml
For service
-
Micro herbs 2 g
Preparation
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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.
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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.
