Arcticberry Crusted Venison with Cauliflower Ragout, Mocha Reduction

  • Yield : 4 servings
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Roasted Carrots with Almonds and Olives

  • Breaded Pork Chops with Warm Apple-Cabbage Slaw

  • Pumpkin Soup with Chili Cran-Apple Relish

  • Allspice Gravy

  • Confetti Corn


  • 20-ounce venison loin
  • Vegetable oil, for searing
  • 1/2 cup Arctic berry chutney
  • 1/2 cup panko bread crumbs
  • 2 tablespoons green coffee beans
  • 1/2 head fennel, halved, cored and thinly sliced
  • 1 tablespoon fennel seeds
  • 1/2 tablespoon olive oil
  • 2 cups veal stock
  • 1/2 tablespoon bitter cocoa powder
  • Cauliflower Puree, recipe follows
  • 1 head cauliflower
  • 1 cup vegetable stock
  • Salt and pepper
  • 1/2 cup cream
  • 1/2 cup butter
  • 1/2 lemon


Step 1

For the Venison: 

Step 2

Preheat the oven to 400 degrees F. 

Step 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. 

Step 4

For the Mocha Sauce: 

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

Step 6

Clean and trim the cauliflower into small bouquets. 

Step 7

Cook the scraps and 1/2 of the white parts in vegetable stock until soft, about 10 to 15 minutes. Add the cream. Remove from the heat and puree. Season, to taste, with salt and pepper. 

Step 8

Saute the remaining cauliflower bouquets in a hot saute pan with a little butter. When the cauliflower just starts to get tender, but is still crunchy, add the puree and mix well. Season, to taste, with lemon and salt and pepper.

Leave a Reply

Your email address will not be published. Required fields are marked *