Ingredients:

Smoked Backleg of Venison

1 boned out back leg of Fallow Deer 2 cups brown sugar 1/4 cup of salt 1/2 cup of sherry or malt vinegar Manuka or Pohutukawa sawdust for smoking

Seared Fallow Backsteak on Jerusalem Artichoke Puree

1 Fallow tenderloin
5 juniper berries
2 cloves garlic
Splash olive oil
Salt and pepper
Jerusalem Artichoke Puree
500g Jerusalem Artichoke
1 litre chicken stock
50grms butter
50mls cream
Salt and pepper
Red Wine and Honey Jus
100mls venison or beef stock
100mls red wine
2 teaspoons honey
Salt and pepper
1 knob of butter to finish
Watercress for garnish

Smoked Back leg of venison

• Combine sugar , salt , and vinegar, and rub all over the fallow meat

• Leave in fridge for 24 hours.

• Put sawdust in smoker and smoke for 2 hours.

  
  

  Seared Fallow Backsteak on Jerusalem Artichoke Puree

  • Put juniper, garlic, olive oil,and pepper in a bowl and cover and leave for an hour.

  • Scrub artichokes, then put them in a pot , cover in chicken stock,and boil til tender.

  • Drain  artichokes, but save the chicken stock.

  • Put drained artichokes in a food processor  and blend at a high speed, slowly adding a little stock so you get a nice thick but smooth consistency ,then add your cream and butter.

  • Put pan on  high heat , and salt your venison. once hot sear on  each side for 1min ,then put on oven tray and put in oven  at 220 for 5 mins. 

  • Take pan used for searing venison and put back on a high heat , add red wine and veison stock and reduce by  a half ,add the honey ,take of the heat , stir in the butter ,then season.

    Serving

    • Rest venison for 2-3 mins then slice.

    • Put puree on a plate and top with sliced venison then add the jus

    • Garnish with watercress and serve