Venison Topside spiked with new season garlic & sage, light puree of Jerusalem artichokes, hazelnut butter

Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Cooking Temp: 180  C
Servings: 4
Ingredients
  • For the Venison Topside
  • 1 Venison topside 600-700g
  • 2 tbsp olive oil
  • Sea salt and cracked black pepper
  • 2 cloves of new season young garlic, sliced
  • For the Jerusalem artichoke purée
  • 500 g Jerusalem Artichokes
  • 500 ml milk
  • 50 g butter
  • sea salt and white pepper
  • For the Garnish & Assembly:
  • 50 g roasted crushed hazelnuts
  • 50 g butter
  • Fresh sage leaves
  • Sea salt & white pepper
Instructions
  1. 1
    Method:
  2. 2
    Prep: Heat your oven to 180c,
  3. 3
    Using a sharp paring knife make small incisions into the meat and press the sliced garlic slices in the incisions. Season the meat and sear in a hot pan for 2-3min on each side to develop a nice crust, transfer to an oven for 10-12 min, remove and rest to 10min under foil to let the juices settle before slicing.
  4. 4
    Make the puree by peeling the artichokes and simmering in milk & butter, once soft, strain and blend to a smooth purée.
  5. 5
    Plating and Presentation
  6. 6
    The Base: Spoon a generous, smooth mound of the purée onto the centre of a dark plate. Use the back of the spoon to create a slight oval well.
  7. 7
    Topside: Slice into two thick slices and place in the well.
  8. 8
    The Final Touch: Heat the butter with sage leaves and crushed hazelnuts, spoon over the meat and add a little sea salt.
Read it online: https://www.lenah.com.au/recipes/venison-topside-spiked-with-new-season-garlic-sage-light-puree-of-jerusalem-artichokes-hazelnut-butter