Venison Chop, Candied Radishes & Duck Confit Spoon Bread

Venison Chop, Candied Radishes & Duck Confit Spoon Bread

Venison

4 double cut venison chops

1 Tablespoon olive oil

Salt and black pepper to taste

Radishes

500 grams red radish

½ cup granulated sugar

2 cups veal stock

4 Tablespoons unsalted butter

Duck Confit Spoonbread

200 grams duck confit

4 eggs

500 milliliters heavy cream

200 grams Brioche, cut into small pieces

Salt and pepper to taste

Serves 4

VENISON

Season the venison on both sides with the salt and pepper.

In a large sauté pan over medium high heat add the oil and sear the Cervena on both sides to get a good crust. Cook until medium rare, about 4 minutes on each side.

RADISHES

In a medium saucepot over medium heat combine all ingredients and bring to a simmer. Cover and cook until the radishes are tender.

Strain the radishes out and reduce the liquid until thick and syrupy. Stir in the butter. Keep warm until ready to use.

DUCK CONFIT SPOONBREAD

Preheat oven to 160 degrees.

Combine all the ingredients and place in a 20x20cm baking dish. Bake in the oven for 45 minutes or until set.

TO SERVE

Spoon some of the spoon bread on the plate and add radishes and Cervena venison chop.

Drizzle with the radish reduction.