The concept of combining black garlic with black cherry and black cabbage came to me in a lucid dream during a nap one afternoon. Bizarrely I was dreaming about food. My subconscious had already put some of the ingredients there at the start of the dream but my conscious mind began to formulate the dish and that’s where the trio of black ingredients came in. The flavour combinations really work and I urge you try this. As always, the quality of flavours is in the ingredients – superb venison from the Cairngorms, dry-aged for 21 days, supplied by the great guys at Farmison. The black cherry sauce would also go equally well with duck.
To prepare the venison:
To make the sauce:
For the creamed black cabbage:
Put the crème fraîche and the cheese in a saucepan along with the thinly sliced cavolo nero and cook for about 2 to 3 minutes until the cavolo nero has wilted and the sauce has thickened. Season with sea salt and freshly ground black pepper to taste. Stir in half of the toasted pine nuts and save the rest to garnish the dish.
To roast the wild mushrooms:
Pre-heat the oven to 180°C (gas mark 4). Place a sheet of non-stick baking parchment on a roasting tray. Remove any dirt from the mushrooms using a brush then scatter them on top of the baking parchment. Dot the mushrooms with small pieces of the whey cream butter and drizzle with walnut oil. Scatter the lemon thyme leaves over the mushrooms then season with sea salt and freshly ground black pepper. Roast for ten minutes.
To cook the venison:
Pan-fry the venison steaks for about four minutes, two minutes on each side in light rapeseed oil making sure each steak is evenly browned on all sides. Transfer the venison to a roasting tray and finish in the oven at 180°C (gas mark 4) for two minutes. Remove from the oven and let the meat rest for a few minutes before slicing into 1cm thick pieces.
Place a bed of the creamed black cabbage on the middle of the plate, place slices of the venison on top of the cabbage surrounded by the roasted wild mushrooms. Drizzle some of the sauce around the plate and garnish with the remaining pine nuts.
How To Make Chicken Stroganoff
How To Cook Honey and Miso Glazed Pork Steaks with Ginger Pak Choi
How To Cook Charred Lamb Cutlets With Peas and Mint
How To Cook Chicken Noodle Soup with Schmaltz
How To Cook Roast Spring Chicken (Poussin) with Giant Couscous
How To Cook Italian Style Fennel Rubbed Spatchcock Chicken
How To Cook Bordelaise Style Seven Hour Leg of Lamb
How To Make Traditional Lancashire Hotpot
How To Cook Hungarian Style Pork Meatloaf
How To Pot Roast Lamb Cushion With Redcurrant and English Mustard Glaze
How To Make Mexican Style Carne Con Chilli
How To Cook Cote De Boeuf with Stout and Bone Marrow Sauce