• 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!

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