Venison wrapped in flowering kale with roasted beets, snap peas, and balsamic glaze.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Cervena Venison and FOH.
Venison Roulade
INGREDIENTS
- 4-6 oz. portion Cervena venison Denver leg
- Flowering kale leaves – enough to cover (see video)
METHOD
- Place a layer of cater wrap on you work surface.
- Place a few kale leaves spread on but slightly overlapping. (Note: I used scissors to cut kale leaves at base just where the stem tapers off for easier rolling.)
- Season the venison liberally with salt. Place on kale and cover venison with additional leaves.
- Wrap in plastic to create a roulade. Make sure its tight.
- Place in a vacuum seal bag and sous vide at 132.5f for 1 1/2 hours.
- Garnish with snap peas sautéed in butter, garlic, and onion. Add balsamic glaze dots for a touch of acidity.
