This could very well be the most autumnal dish of all time, a celebration of all that is wonderful about the Michaelmas season.
After what feels like an achingly long time, venison is finally back in season, and at its very best, so it feels right to celebrate with a showstopping supper.
Vension with its mineral-rich flavour makes the perfect bedfellow to; earthy wild mushrooms, aromatic celeriac, sweet pears, the crunch a hazelnut, and warm, yet astringent sage - Autumn on a plate.
- 500g Venison Saddle
- Half a celeriac
- 2 Pears
- A small handful of wild mushrooms
- A small handful hazelnuts, crushed
- 100g Grass Fed Butter or Ghee
- A few sprigs of sage
- A few sprigs of rosemary
- Cavolo nero
- A drizzle of Extra Virgin Olive Oil
- A pinch of Pure Sea Salt
For the crispy kale, remove the centre stalk from the kale. Lightly coat in a small amount of olive oil and place onto a baking tray as flat as possible. Put into an oven set at 150C and leave for 15 minutes, turn over halfway through cooking. They should be crisp and brittle but still keep their green colour.
Dice the celeriac into cubes and the pears into 6 large wedges with the core removed.
Heat a large frying pan. Season the venison saddle and caramelise on one side for 2 minutes. Turn the saddle over and then add the pears, celeriac, butter, sage, mushrooms and hazelnuts. Baste the saddle for a further two minutes.
Remove the venison from the pan and allow to rest wrapped in tin foil for 5 minutes.
Continue to cook the celeriac and pear in the pan with the browned butter until soft, this should take another 3 to 4 minutes.
Thinly slice the venison saddle and arrange on the plate with the celeriac, pear and mushrooms. Dress with the sage and hazelnut butter and finish with crispy kale.