Ingredients
| FOR THE SPINACH PUREE | |
| 2 shallots | |
| 2 cloves garlic, sliced | |
| 20g butter | |
| 250ml cream | |
| 500g baby spinach | |
| FOR THE ARPEGGIO SYRUP | |
| 50g mānuka honey | |
| 50g sugar | |
| 50ml cider vinegar | |
| Juice of 1 orange | |
| 4 x 40ml Arpeggio, espresso extractions, topped off with 170ml hot water | |
| FOR THE BARBECUED VENISON | |
| 1-1.2kg venison backstrap (room temperature), cut into 2 × 500–600g pieces | |
| 40g sea salt | |
| 2g black pepper | |
| Zest of 1 orange | |
| 2g ground juniper |
“This is a delicious BBQ venison dish drizzled with a manuka honey and Arpeggio coffee glaze, on a bed of creamy spinach puree alongside seasonal greens of your choice. My favourites are brussels sprouts and broad beans. Venison and coffee are a wonderful combination and venison is now so easy to source, it can be delivered to your door via local suppliers.”
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Instructions
| 1. | SPINACH PUREE |
| 2. | Fry the shallots and garlic in a sauce pan with the butter until soft. Add the cream and reduce by half. |
| 3. | Blanch the spinach in boiling salted water for 4 minutes, drain in a colander and squeeze out all the hot water by pressing down with a ladle. |
| 4. | Place the dry spinach and reduced cream in a blender, blend until smooth. Place in a small sauce pan with the lid on to keep warm. |
| 5. | ARPEGGIO SYRUP |
| 6. | Combine ingredients in a saucepan and bring to the boil. |
| 7. | Reduce to a glaze. |
| 8. | VENISON |
| 9. | Mix the sea salt together with the rest of the ingredients to make a venison rub. Let the venison come up to room temperature on the kitchen bench, this will allow the venison to be cooked easier. |
| 10. | Generously season the venison with the rub and barbecue on a high heat for around 6 minutes until rare to medium rare. Be careful not to overcook. Alternatively pan fry for roughly the same time. |
| 11. | Pour the warm Arepeggio glaze over the venison and rest for 10 minutes in the syrup. |
| 12. | FORAGED GREENS |
| 13. | At the restaurant we are always foraging and looking for edible plants in nature. If you are not a forager don’t worry as venison goes with lots of green vegetables - brussels sprouts leaves and broad beans are two of my favourites, and soft herbs like chervil or sorrel also work well. |
| 14. | TO ASSEMBLE |
| 15. | Lay out six hot plates and spoon the warm spinach purée onto each |
| 16. | Remove the venison from the glaze & carve each piece into six slices (making 12 slices altogether) |
| 17. | Place two pieces on each plate and spoon some of the Arepeggio glaze over to taste. |
| 18. | Garnish with the foraged greens or your own selection of green vegetables or herbs. Enjoy! |