Recipe Inspiration

Ingredients...

1 venison loin, trimmed and cut into 10 portions

1ltr Essential Cuisine Signature Beef Jus

60g Street Food Chef Dark Mexican Style Seasoning

100g dark chocolate

200g spinach, washed

10 cepes, peeled, trimmed and halved

20 baby carrots, peeled and trimmed

150g feves, blanched and popped

3 garlic cloves

3 sprigs rosemary

Method...

1. Blanch the spinach until soft. Rinse in fresh water. Blend until smooth. Check seasoning
   
   
2. Blanch and ½ the baby carrots.
   
   
3. Rub half the Street Food Chef Dark Mexican Style Seasoning on to the venison loin. Leave for 20 minutes. Seal in a hot pan with garlic and rosemary. Cook until pink. Remove from the pan and rest for 5 minutes
   
   
4. Fry the cepes in a little butter until soft and golden brown
   
   
5. Heat the Essential Cuisine Signature Beef Jus. Add the remaining Street Food Dark Mexican Style Seasoning and melt the chocolate into the sauce.
   
   
6. Heat the carrots, feves and spinach puree. Arrange on a plate, with the sliced venison loin. Pour over the sauce and serve