Grilled venison steaks from the topside with black salsify
Preparation time: 90 minutes
- To make the wild garlic oil, harvest plenty of wild garlic, wash and roughly chop. Place in a food processor, cover with oil and puree. Then press through a very fine sieve or kitchen towel and pour the clear, slightly greenish oil into a bottle.
- Pat the venison topside dry, season with salt and a little sugar. Sear on all sides in vegetable oil, then cook over an indirect heat (about 90 degrees Celsius) until the core temperature has reached about 56 to 58 degrees Celsius – depending on the desired degree of doneness. Leave the meat to rest for another 5 minutes before slicing.
- Peel the salsify in a basin of cold water – the peeled roots will immediately turn yellow when exposed to air and won’t stick so much under water. Now cut into bite-sized pieces, fry briefly all over in vegetable oil, season with salt and a little sugar, then cover with cream and cook over a low heat for about 12 to 15 minutes so that the vegetables are still slightly firm to the bite. Season the roots with the thickened cream sauce with salt, pepper, sugar and lemon zest.
- Allow the venison jus to thicken to the desired consistency and season to taste, then serve with the sliced venison steaks, vegetables and wild garlic oil.
