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For the venison

For the salad

  • Olive oil 20 ml
  • Leeks 50 g
  • Belgian endive 100 g
  • Orange 100 g
  • Chives 2 g
  • Red wine vinegar 10 ml

For service

  • Micro herbs 2 g
  1. 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.
  2. 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.
  3. 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.
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