Chef: Joshua Valentine

Venison with Coriander, Brown Sugar & Black Pepper Cure, Kale & Shaved Carrot


half cup brown sugar
quarter cup salt
5 tablespoons coriander
5 tablespoons black pepper
2 garlic cloves
1 shallot
1.5 pounds venison loin
2 cups sunchokes, quartered
1 cup baby kale
6 baby carrots/shaved
4 tablespoons olive oil


  1. Grind brown sugar, coriander, pepper, garlic, and shallot in a food processor.
  2. Rub the mix over the venison loins. Sear venison on all sides for 2 minutes. Let rest.
  3. Toss sunchokes with 2 tablespoons of oil and roast in oven at 375 degrees F until tender.
  4. Saute baby kale in remaining oil. Slice venison in medallions. Garnish with sunchokes, kale, and carrots.

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