Blackened Venison with Cocoa, Beetroot, Jerusalem Artichoke

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  • 1 x fillet of venison
  • 50 g hazelnuts
  • 50 g cocoa nibs
  • 1 cup water
  • 1 cup white balsamic
  • 2 Tbls salt
  • 1 x jerusalem artichoke
  • 250 g jerusalem artichoke
  • 25 ml cream
  • 12 g soft butter
  • 20 x juniper berries
  • 1 x shallot
  • 1 x garlic clove
  • 2 sprigs thyme
  • 200 ml red wine
  • 400 ml veal stock
  • 2 Tbls butter
  • 4 x beetroots
  • 500 g caster sugar
  • 2 x granny smith apples


Cocoa Rolled Venison
Bring Venison to room temp at least 30mins before
cooking. Preheat oven to 180°. Season meat with salt
and pepper and lightly roll in cocoa powder until evenly
coated. Briefly sear venison on all sides in olive oil, then
flash in oven for 5 to 7 min. Rest then serve immediately
rare to medium rare.

Cocoa and Hazelnut Crumble
Toast hazelnuts and cocoa nibs, blend to a crumble and

Jerusalem Artichoke Puree
Peel 250g artichokes and place into a large saucepan, cover
with water and bring to the boil. Reduce to a simmer
and cook until tender, approx 10 minutes. Drain, and
place in the food processor and puree. Add cream and
12gms butter and continue pureeing until smooth. Adjust
seasoning as required and set aside until ready to serve

Pickled Jerusalem Artichoke
Combine water, balsamic and salt in a small bowl. Scrub
and shave 1 Jerusalem artichoke. Boil pickling liquid, then
pour over artichoke slices. Allow to cool and reserve in
the refrigerator until needed.

Juniper Jus
Sauté shallot, garlic, juniper berries and thyme in a
medium saucepan. Deglaze the pan with the red wine.
Add the venison stock and reduce. Whisk 2tbs butter into

Beetroot Crisp
Peel and thinly slice 1 beetroot. Bring 500ml of water
to the boil with caster sugar. Add beetroot and simmer
slowly for 5 mins, turn off and let liquid cool down,
drain. Place beetroot onto lined baking tray and dry in
oven at 60° for 3 hours, on until dried.

Smoked Beetroot
Roast 3 Beetroots in foil at 200° for 45mins or until
tender. Peel and discard skin. Slice into 1cm cylinders.
Place cylinders into small container and fill with apple
wood smoke using smoking gun. Smoke for 5 mins or
until flavour is imparted. Reserve.

Apple Cylinder
Slice apple on mandolin and roll into cylinders around a
pipette. Reserve.

To Finish and Serve
Cocoa Rolled Venison
Cocoa and Hazelnut Crumble
Jerusalem Artichoke Puree
Smoked Beetroot
Beetroot Crisp
Apple Cylinder
Pickled Jerusalem Artichoke
Juniper Jus

Place venison onto plate. Add a few cylinders smoked
beetroot and a few dots Jerusalem artichoke puree.
Add a few apple cylinders and a few slices Jerusalem
artichoke. Sprinkle crumble around plate. Pour jus at

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  • well done Dylan, it looks great and I’m sure it taste great too. Nice work


    by Luca Ciano on 09/01/2013, 16:06
    Luca Ciano
  • Great to see a venison recipe, I’ll keep this one in mind for a dinner party during the colder months. How would you suggest smoking the beetroot if one does not have a smoking gun? Also, if I purchased my own smoking gun, do I have to look suspect when using it?


    by Stuart Talman on 09/01/2013, 16:21
    Stuart Talman
    • I am planning on a cob oven with a adjunct smoker box for cold smoking. Hot smoking is an easier task than cold smoking so I hope to have both within my grasp. I love to explore old methods as the new fangled are not within my budget, but all methods are fun to explore. I have no experience with smoker guns and I rekkon looking suspect is a must … for comedic value alone! :D


      by Helen Minns on 09/01/2013, 16:51
      Helen Minns