Cervo Recipe

Cooking Instructions

1. 1

   Prepare the Sunchokes

   Wash the sunchokes thoroughly to remove any dirt. Peel them carefully with a vegetable peeler. Slice them into thin rounds.

2. 2

   Cook the Sunchokes

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced sunchokes and sauté for about 10-12 minutes until they are golden and tender. Season with salt and black pepper. Remove from the skillet and set aside.

3. 3

   Prepare the Venison

   Season the venison steaks with salt and black pepper on both sides. In the same skillet, add another tablespoon of olive oil and heat over high heat.

4. 4

   Sear the Venison

   Add the venison steaks to the hot skillet. Sear for about 3-4 minutes on each side for medium-rare, depending on thickness. Remove from the skillet and let them rest for a few minutes.

5. 5

   Prepare the Sauce

   In the same skillet, lower the heat to medium and add the Marsala wine. Scrape the bottom of the skillet to deglaze, incorporating any brown bits. Let the wine reduce by half, about 5 minutes.

6. 6

   Add the Sultanas and Walnuts

   Stir in the sultana raisins and chopped walnuts into the reduced sauce. Cook for another 2-3 minutes until the sultanas are plump.

7. 7

   Finish with Truffle Oil

   Drizzle the perigord truffle oil into the sauce and stir to combine. Add fresh thyme and adjust seasoning if necessary.

8. 8

   Serve

   To serve, place a portion of the sautéed sunchokes on a plate, top with the rested venison steak, and spoon the Marsala sauce with sultanas and walnuts over the top.