Venison, Sweet Potato and Tahoon Tops

Ingredients

• Tahoon Tops
• Olympia Cress
• Tahoon Cress oil
• Venison
• Raw pearl onions
• Sweet Potato
• Sweet potato cream
• King mushroom
• Demi-glace
• Chestnut gel

Method

• Fry pearl onions briefly.
• Make a gel of chestnut.
• Slice the king mushroom and fry in Tahoon Cress oil.
• Fry the venison first in oil and then in butter.
• Cook the sweet potato sous-vide and then steam in Tahoon Cress oil.
• Make a swipe of sweet potato cream on the plate.
• Place the king mushroom and venison on top.
• Make a round from the sweet potato and place on the plate.
• Complete the plate with sautéed pearl onions, caramelized onion chutney and Olympia Cress.
• Using a brush, sweep demi-glace over the venison and place Tahoon Tops on top.
• Drizzle the Tahoon Cress oil over the top and serve with the sauce after.

Recipe: Eric Miete