Gareth Mullins' Wild Irish Venison with Cauliflower on Healthy Appetite.
- 4 x 160 g portions of Venison Loin
- 30 ml Olive oil
- 1 sprig rosemary
- 1 clove garlic
- Cracked pepper
- 20 g butter (for cooking)
- 12 baby beetroot (well washed)
- 2 sprigs thyme
- 1 clove garlic
- 20 ml red wine vinegar
- Pinch sea salt
- 250 g cauliflower
- 50 ml almond milk
- 30 g butter
- Salt and pepper
- 200 g cauliflower (cut into large florets)
- 5 ml olive oil
- 30 g Irish country butter
- 200 g cauliflower (finely sliced)
- 50 ml white wine vinegar
- 150 ml water
- 3 g salt
- 30 g sugar
- 10 g coriander seeds
- 2 bay leaves
- 100 g seedless grapes
- 2 shallots
- 2 tbsps chopped tarragon
- 30 ml olive oil
- 10 ml Sherry vinegar or any good quality vinegar
- 20 g salted baby capers (washed)
- Begin by putting the venison loins in a bowl with the olive oil, rosemary, garlic, black pepper and marinate in a fridge for at least 2 hours, overnight if you have time.
- Preheat the oven to 180°C. Scrub the baby beetroot under cold running water to remove any soil. Line a baking tray with tin foil, remove the leaves and place beetroot in the tray.
- Add the red wine vinegar, thyme, garlic and a pinch of salt and wrap up the foil. Roast in the oven for 20 minutes until tender. Set aside until ready to serve. Leave the oven on for the venison.
- Next, make the cauliflower purée. Cut the cauliflower into small chunks and put in a pot of cold water. Bring cauliflower to boil for about 6 minutes. Strain the water from the cauliflower.
- In the same saucepan, add the almond milk and a pinch of salt to the cauliflower and bring to boil, cover with the lid and cook for 3 minutes, until tender. Transfer to a blender, add 30 g butter and liquidise until smooth. Return to the saucepan and season with salt and pepper.
- For the roasted cauliflower, add olive oil to a pan on a medium heat. Add the cauliflower florets and fry for 2 minutes. Then add butter to the pan and cook until nicely browned. Season with salt and pepper. Transfer pan to the oven and roast for 5 minutes. Remove and set aside.
- Next prepare the pickled cauliflower. Finely slice the cauliflower. In a pot on a medium heat bring the white wine vinegar, water, sugar, salt, coriander seeds and bay leaves to a simmer then remove from heat. Add the sliced cauliflower and cover with tin foil. Leave to cool before draining off the liquid.
- Peel and finely chop the shallots. Chop 2 tablespoons tarragon. Wash and chop the capers. Slice the grapes in half. Combine all in a saucepan with the olive oil and vinegar. Sauté for 1 minute and set aside.
- Remove the marinated venison from the fridge. Season with salt, pepper and a sprig of rosemary. Sear on a hot pan in 20 g butter for 2 minutes each side. Transfer venison to a baking tray and roast in the oven at 180°C for 4 – 6 minutes (for medium rare), then remove. Allow to rest for 3 minutes before plating up.
- Slice the cooked beetroot, slice the venison and plate up with cauliflower purée, roast cauliflower, pickled cauliflower and shallot dressing.
Nutritional information (per serving):
Fat: 24 g
Fibre: 4 g