- 200g piece of venison fillet
- chanterelles (or mushrooms)
- 3 parsnips
- 1 bag of cavolo nero
- 200g butter
- 50ml olive oil
1. Start by peeling and cutting parsnips into batons, then boil in salty water until just tender (roughly for 5 minutes). Remove with a slotted spoon and set aside. Strip cavolo nero and blanch leaves in the same salty water, drain then slice into strips;
2. Season the venison with fine salt all over, then sear in a pan with olive oil. Finish in a low oven (50 degrees) on a rack until medium rare. Leave to rest on a rack and cover with foil;
3. Make brown butter by heating butter in a pan until the foam goes silent and it begins to smell nutty. Add the parsnips to the butter and toss through for a few minutes. Warm up the cavolo nero leaves in olive oil and arrange on a side of an ANTA dinner plate. Slice the venison and place it next to the cavolo nero, top it with the buttered parsnips and enjoy!