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Venison with pointed cabbage, pumpkin salad and Jerusalem artichoke sauce

Recipe by Leendert Scholtus, head chef of Restaurant De Echoput.

Venison (fillet and stew meat) with pointed cabbage and a crispy salad of pumpkin and Jerusalem artichoke sauce.
 

Ingredients

400gvenison loin fillet
Pointed cabbage (fine julienne)
300gVenison stew

4Pumpkin brunoise (blanched)
Crispy salad
Crumbs of smoked almonds / fried onions / flaxseed
Rapeseed oil
Vinegar powder
Crispy fine brunoise bacon bits
Star anise powder

Trumpet of the dead mushrooms

1Sprig of thyme
1Shallot (rings)
200gPeeled Jerusalem artichoke

Preparation

  1. Sauté the pieces of Jerusalem artichoke and add the shallot. Sweat and add stock and thyme.
  2. Simmer until the Jerusalem artichoke is cooked. Puree the sauce, strain, and season to taste.
  3. Pan-fry the venison loin and cook it through.
  4. Warm the pumpkin and make a salad with the crumble, bacon bits, vinegar, and star anise powder.
  5. Warm the black trumpets in rapeseed oil.
  6. Briefly cook the pointed cabbage in a hot pan with oil and season to taste. Keep the vegetable crunchy.
  7. Plate the dish.