This is an elegant warm weather dish that only takes about a half hour of oven time. The accompaniments can be prepared ahead for an easy entertaining dinner guaranteed to impress. The venison tastes equally delicious served warm or room temperature.
Makes 6 servings
1 piece each top round and bottom round Cervena venison, from the Denver leg cut
salt and pepper
2 cups fava beans, blanched and shucked
1cup fresh goat cheese
1/2 cup creme fraiche
3 cups extra virgin olive oil
1 whole shallot, peeled and finely diced
2 cloves garlic, peeled and finely diced
2 tablespoons capers
2 anchovy filets
1 bunch of parsley
1/2 bunch each of chervil, basil, mint, and rosemary, leaves only
2 lemons, zested and juiced
1 head of celery, stalks separated and washed
1 dozen French radishes
2 bunches watercress
Bring meat to room temperature. Season well with salt and pepper. Cover and let sit for 1 hour.
Fava Bean-Chevre Puree:
Place fava beans, chevre, creme fraiche, and 1/2 cup of olive oil in a blender. Puree until smooth, adding a little water to loosen, if necessary. Season with salt and pepper to taste and place in the refrigerator until ready to serve.
Celery Leaf Salsa Verde:
In a bowl, mix together the shallot, garlic, capers, anchovies, parsley, chervil, mint, basil and lemon zest. Toss with 1 1/2 cups of the olive oil, and season with salt and pepper. Cover and place in the refrigerator until ready to serve.
Please note: Celery leaves will be added to the verde just before serving.
Radish Salad:
Pick out the yellow celery heart leaves and reserve. Thinly slice celery stalks on a bias. Thinly slice radishes. Trim stems from watercress and place all three ingredients in a bowl. Place in the refrigerator until ready to serve.
Cervena Venison:
Preheat oven to 300 degrees F.
Coat a heavy roasting pan with 1/4 cup olive oil and heat over medium flame. Slowly brown the meat, turning it often until the meat is evenly browned. Add a few rosemary sprigs and 1/4 cup of olive oil to pan. Place meat in the oven and roast for approximately 20 minutes or until roasts reach an internal temperature of 125 degrees.
Remove from the oven and allow the meat to rest for10 minutes.
To Serve:
Add the reserved celery heart leaves to the salsa verde mixture and toss with juice from 1-1/2 lemons. Adjust seasoning, adding salt and pepper to taste.
Place a large spoonful of fava bean-chevre puree on each of the six plates. Thinly slice venison roasts and place a few slices on top of puree. Spoon some of the salsa verde over meat.
Toss the radish and watercress salad with remaining lemon juice and 1/2 cup olive oil. Season with salt and pepper and place to the side of the venison.
Recipe by: Chef Robbie Lewis, Jardiniere, San Francisco