This dish is inspired by my time spent in the wild- gathering, foraging and reconnecting with the raw simplicity of food at its source. From harvesting fresh herbs and vegetables to working with wild game, it reflects a deeper respect for the ingredients and the earth that provides them.
Stepping outside and breathing in that open air, re-centered my connection to cooking and reignited a more instinctive, grounded approach to the kitchen.
The earthy depth of beetroot forms the foundation of the dish, enhanced by the bright acidity of pickled mustard seed, which lifts and complements the natural richness of the venison.
Layers of citrus and stone fruit- orange and peach- bring freshness, balance and subtle sweetness that elevates the dish while maintaining its wild, rustic character.
Ingredients
Method
- Clean venison rack and season with salt and pepper. In a cast iron pan, sear all sides of venison until golden brown: about 5 minutes per side. Remove from heat and rest.
- Take one bunch basil, thyme, oregano and parsley. Chop fine and season with salt, pepper and cumin. Brush venison with Dijon and roll in herb crust.
- Slice venison into double chops and hold for plate up.
- Set oven to 350F. Wash beetroot and toss in olive oil, salt and pepper. Wrap in aluminum foil and roast in oven until tender- about 30 minutes. Remove from foil and peel off the skin and dice. In a Vitamix or blender, combine beets and butter. Blend until smooth. Slowly pour in cream and blend until smooth. Transfer to a sauce pot, adjust seasoning with salt, pepper and lemon juice. Hold warm for plate up.
- In a small sauce pot, combine mustard seeds, sugar and apple cider vinegar.
- Bring to a boil then reduce to a simmer for 5 minutes. Remove from heat and cool to room temperature.
- lay venison chops on plate utilizing negative space. With a sauce spoon, pour
- beet puree around the protein.
- Garnish with peaches and orange segments.
- Dot pickled mustard seeds around- keeping tight to the protein.