Ingredients Jump to Instructions ↓

  1. 20-ounce venison loin

  2. Vegetable oil , for searing

  3. 1/2 cup Arctic berry chutney

  4. 1/2 cup panko bread crumbs

  5. 2 tablespoons green coffee beans

  6. 1/2 head fennel, halved, cored and thinly sliced

  7. 1 tablespoon fennel seeds

  8. 1/2 tablespoon olive oil

  9. 2 cups veal stock

  10. 1/2 tablespoon bitter cocoa powder

  11. Cauliflower Puree, recipe follows

Instructions Jump to Ingredients ↑

  1. For the Venison:

  2. Preheat the oven to 400 degrees F.

  3. Cut the venison into 5-ounce pieces. Heat a large saute pan over high heat. When the pan is hot, add the oil and heat. Add the venison and sear until brown on both sides, about 2 minutes per side. Transfer the pan to the oven and cook to rare, about 5 minutes. Remove from the oven. Spread the chutney on the venison and then press the panko into the chutney so it sticks. Return to the oven and cook to medium rare, about 5 more minutes.

  4. For the Mocha Sauce :

  5. Crush the coffee beans and toast lightly in a hot pan. Remove from the heat and set aside. Clean and slice the fennel. In a pot, toast fennel seeds on low heat to golden brown. Add the olive oil and fennel and sweat until soft. Add coffee beans and veal stock and bring to a simmer for 15 to 20 minutes. Strain . Whisk in the cocoa powder and cook for 2 minutes.

  6. Place the cauliflower puree on 4 plates. Top with a venison steak and finish with a little of the sauce.


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