Arcticberry Crusted Venison with Cauliflower Ragout Mocha Reduction
Ingredients
- 20-ounce venison loin
- Vegetable oil, for searing
- 1/2 cup Arctic berry chutney
- 1/2 cup panko bread crumbs
- 2 tablespoons green coffee beans
- 1/2 head fennel, halved, cored and thinly sliced
- 1 tablespoon fennel seeds
- 1/2 tablespoon olive oil
- 2 cups veal stock
- 1/2 tablespoon bitter cocoa powder
- Cauliflower Puree, recipe follows
- 1 head cauliflower
- 1 cup vegetable stock
- Salt and pepper
- 1/2 cup cream
- 1/2 cup butter
- 1/2 lemon
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments