Recipes

Instructions

Venison & Star Anise Chutney Instructions:

• Get a large frying pan on medium-high heat and once hot, add 2 tablespoon canola oil.

• Season your venison liberally with salt. Place venison into pan and allow to brown on one side, approximately 1 minute. Flip to the other side and cook one more minute until brown on following side.

• Remove venison from the pan and rub with 2 tablespoons each Dijon and grainy mustard.

• Cut up long pieces of celery to make a base on which to roast the venison. Place venison over top of vegetables and place into a 450 degree oven.

• For chutney: Place pot on medium-high heat and add 2 tablespoon olive oil. Add to the hot pan 1 roughly chopped onion, and 2 roughly chopped unripe pears (otherwise they will break down completely).

• Add ½ cup sherry wine, ¼ cup champagne vinegar and 2 tablespoons sugar. Season with 1 teaspoon salt and 2 pieces star anise.

• Let simmer until broken down slightly.

Assembly:

• Make a mound with the chutney and place slices of venison beside/around it.