Gareth Mullins' Wild Irish Venison with Cauliflower on Healthy Appetite.

Ingredients

Serves 4

Venison:

  • 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)

Baby Beetroot:

  • 12 baby beetroot (well washed)
  • 2 sprigs thyme
  • 1 clove garlic
  • 20 ml red wine vinegar
  • Pinch sea salt 

Cauliflower Purée: 

  • 250 g cauliflower 
  • 50 ml almond milk 
  • 30 g butter 
  • Salt and pepper 

Roasted Cauliflower: 

  • 200 g cauliflower (cut into large florets)
  • 5 ml olive oil 
  • 30 g Irish country butter 

Pickled Cauliflower: 

  • 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 

Dressing: 

  • 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) 

Method

  1. 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. 
  2. 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.
  3. 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. 
  4. 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.
  5. 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. 
  6. 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. 
  7. 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. 
  8. 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.
  9. 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. 
  10. 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