Seared Wild Venison Haunch with Roasted Jerusalem Artichokes
Lean, iron-rich game steaks served with nutty roasted sunchokes and garlicky dark greens.
"I chose Wild Venison Haunch as a Tier 1 protein source—sustainable, lean, and nutrient-dense with high iron levels. To distinguish this from previous venison dishes, I've paired it with Jerusalem Artichokes (sunchokes), which are in peak UK season in February. These tubers are rich in inulin, a potent prebiotic for gut health. The dish relies on the 'sear and roast' technique, keeping the meat rare to preserve the nutrient matrix while caramelising the artichokes to bring out their nutty sweetness."
Ingredients
Protein
- 1200g Venison Haunch Steaks — 5 steaks, approx 240g each
Fresh
- 1250g Jerusalem Artichokes — scrubbed clean and halved
- 400g Cavolo Nero — stems removed, shredded
- 10g Thyme — fresh sprigs
- 5cloves Garlic — smashed
- 1 Lemon — juiced
Pantry
- 40ml Olive Oil
- 25g Butter
- 5g Juniper Berries — crushed
Method
Preheat oven to 200°C (180°C fan). Scrub artichokes thoroughly (skin on for nutrients). Toss with half the olive oil, salt, and thyme.
Rub venison steaks with crushed juniper berries, salt, and plenty of black pepper. Let them temper at room temperature.
Roast Jerusalem artichokes on a baking tray for 25 mins until tender and caramelised.
When artichokes have 10 mins left, heat remaining oil in a heavy skillet (smoking hot). Sear venison steaks for 2-3 mins per side (aim for medium-rare). Add butter and smashed garlic in the last minute to baste.
Remove venison to a warm plate to rest for at least 5 mins (crucial for retaining juices).
In the same pan (don't clean it), toss the shredded cavolo nero in the meat juices for 2-3 mins until wilted. Finish with a squeeze of lemon juice.
Place a bed of roasted artichokes and wilted greens on the plate.
Slice the venison steak against the grain into thick strips and fan over the vegetables.
Pour any resting juices over the meat.