Venison with Coriander, Brown Sugar & Black Pepper Cure, Kale & Shaved Carrot
Chef: Joshua Valentine
Want tonight's other LCK recipes?
Check out Kristen Kish's Semolina Orecchiette with Brown Butter, Pomegranate, Apple & Fresh Figs and Lizzie Binder's Black Cod in Black Pepper Vinegar, Savoy Cabbage & Spaetzle
- half cup brown sugar
quarter cup salt
5 tablespoons coriander
5 tablespoons black pepper
2 garlic cloves
1.5 pounds venison loin
2 cups sunchokes, quartered
1 cup baby kale
6 baby carrots/shaved
4 tablespoons olive oil
- Grind brown sugar, coriander, pepper, garlic, and shallot in a food processor.
- Rub the mix over the venison loins. Sear venison on all sides for 2 minutes. Let rest.
- Toss sunchokes with 2 tablespoons of oil and roast in oven at 375 degrees F until tender.
- Saute baby kale in remaining oil. Slice venison in medallions. Garnish with sunchokes, kale, and carrots.