Rack of Cervena venison, pea puree, jus, and mushrooms.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Cervena Venison and FOH.
Cervena Venison Rib Rack
INGREDIENTS
- 1 ea. 8 Rib rack
- Za’atar spice
METHOD
- Rub rack with spices and roast until medium rare.
Jus
INGREDIENTS
- Veal stock + venison trimmings
- Butter
METHOD
- Fortify veal stock with venison trimmings and mount with butter.
Pea Puree
INGREDIENTS
- Frozen peas
- Sock
- Cream
- Mint
METHOD
- Place frozen peas in a pot and barley cover with stock.
- Cook until tender and blend with cream til desired consistency.
- Add a touch of mint when blending.
Garnish with sautéed mushrooms.
