Roasted Cervena venison with glazed chicory tart and redcurrent jus
Savor tender Cervena venison medallions in a rich redcurrant jus, paired with crispy chicory tarts. Perfect for special occasions!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cervena.com.
Cooking tools:
- Oven
- Stove
- Saucepan
- Skillet
- Baking sheet
- Tart pan
- Chef's knife
- Cutting board
- Fork
- Spoon
- Plate
Ingredients
- 800 g Cervena Venison Denver leg piece
- 2 tbsp rapeseed oil
- Thyme stalks ((leftover from leaves))
- butter
- salt
- pepper
- 6-8 chicory heads (cut in half lengthways)
- 110 g sugar
- 110 g butter
- 4 tsp thyme leaves
- 4 circles of puff pastry ((12 cm) diameter)
- 500 ml Venison stock
- 200 ml port
- 2 tbsp redcurrants
- 1 1/2 tbsp Redcurrant jelly
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