Venison Topside spiked with new season garlic & sage, light puree of Jerusalem artichokes, hazelnut butter - Tasmanian Game Meat Recipes

Ingredients

• For the Venison Topside
• 1 Venison topside 600-700g (or you can use steaks or roast)
• 2 tbsp olive oil
• Sea salt and cracked black pepper
• 2 cloves of new season young garlic, sliced
• For the Jerusalem artichoke purée
• 500 g Jerusalem Artichokes
• 500 ml milk
• 50 g butter
• sea salt and white pepper
• For the Garnish & Assembly:
• 50 g roasted crushed hazelnuts
• Fresh sage leaves
• Sea salt & white pepper