Pan roasted roebuck fillet w/ artichokes, asparagus, peas and salsa verde

# 285

The greens

Prepare the artichokes by cutting the top half off. Take off the outer leaves till you get to the tender leaves. Trim the stalk, so you have 5 cm left. Peel the stalk with a small knife, so you get rid of the stringy outer layer. Remove the choke with a teaspoon, and rub the artichoke with lemon juice, to prevent them from discolouring.

Trim the asparagus by bending them. They will snap in the natural place, leaving you with the tender part.

Peel the outer layer of the spring onion. trim the root off, and slice them thinly.

Half the artichokes and slice them thinly.

Fry the artichokes in olive oil. Ad the spring onions after a coupe of minutes, followed by the garlic. Ad salt, pepper and 1/2 glas of water. Put a lid on, and let the artichokes cook at low heat for 5 minutes.

Ad the asparagus and peas and more water if needed. Let it simmer for ar another 4-5 minutes, ad the lemon juice and herbs.

Have a taste and season with more salt, pepper and lemon juice, if needed.

2 artichokes

7-8 asparges spears

1 cup freshly shelled peas

2 Spring onions

1garlic clove

olive oil

salt & pepper

juice of 1/2 lemon

a small handful , of each mint and flatleaf parsley, roughly chopped

Salsa verde

Finely chop the herbs, individually.

Slice the garlic and anchovy fillets. Ad a good pinch of salt and mash it up with with the back of you knife.

Put the herbs and the garlic/ anchovy mix in a bowl. Ad the capers, dijon, red wine vinegar and lemon juice. Ad olive oil, till you have a loose sauce. Season with salt, pepper and a little more lemon juice, if needed.

2 handfulds flatleaf parsley

1 handful basil

1 handful mint

1 garlic cloves

1 tbsp capers, roughly chopped

4-5 anchovy fillets

1 tsp dijon

1 tbsp good red wine vinegar

juice of 1/2 lemon

olive oil

The meat

Rub the loin with olive oil and season with salt and pepper.

Heat a good, solid frying pan till it start smoking.

Seal the loin till you have a nice colour on all sides.

Ad half of the butter, the garlic and the thyme. Reduce the heat to low.

Keep cooking the loin for another 8-10min, turning every minute.

Let the loin rest in a tray for 10min covered, with tinfoil and a clean tee towel.

While we wait, we can make a quick sauce.

Pour the fat out of the pan. Put the pan back on the stove and ad a glas of red wine.

Reduce the red wine by half and ad the fond plus any juices from the resting tray.

Let the sauce reduce by at least half, and ad the remaining butter.

Stir the sauce, so the butter emulsify, taste and season with salt and pepper.

Arrange the the vegestables on a plate with a few thick slices of the roe deer loin.

Drizzle a little sauce over the plate, and finish with spoonful salsa verde.

800g roebuck loin

a few sprigs thyme

one garlic clove (crushed, with the skin on)

1 glas of red wine

200g fond (game, veal or chicken

50g unsaltet butter

olive oil

salt & pepper

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