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Venison Chop, Candied Radishes & Duck Confit Spoon Bread

Venison Chop, Candied Radishes & Duck Confit Spoon Bread
  • Serves: 4
  • Prep: 20 mins
  • Cook: 60 mins
  • Cut: Rack

Ingredients

  • 4 double cut venison chops
  • 1 Tbsp olive oil
  • Salt and pepper to taste
  • 500g red radish
  • ½ cup granulated sugar
  • 2 cups veal stock
  • 4 Tbsp unsalted butter
  • 200g duck confit
  • 4 eggs
  • 500 ml heavy cream
  • 200g Brioche, cut into small pieces
  • Salt and pepper to taste

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°C.
  • 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 venison chop.
  • Drizzle with the radish reduction.

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Serves: 4
Prep: 30 mins

Cook: 15-40 mins
Cut: Rack

  © 2013 Alliance Group

  © 2013 Alliance Group