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1
Preheat the oven to 400 degrees F.
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2
Cut the venison into 5-ounce pieces.
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3
Heat a large saute pan over high heat.
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4
When the pan is hot, add the oil and heat.
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5
Add the venison and sear until brown on both sides, about 2 minutes per side.
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6
Transfer the pan to the oven and cook to rare, about 5 minutes.
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7
Remove from the oven.
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8
Spread the chutney on the venison and then press the panko into the chutney so it sticks.
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9
Return to the oven and cook to medium rare, about 5 more minutes.
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10
For the Mocha Sauce:
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11
Crush the coffee beans and toast lightly in a hot pan.
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12
Remove from the heat and set aside.
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13
Clean and slice the fennel.
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14
In a pot, toast fennel seeds on low heat to golden brown.
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15
Add the olive oil and fennel and sweat until soft.
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16
Add coffee beans and veal stock and bring to a simmer for 15 to 20 minutes.
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17
Strain.
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18
Whisk in the cocoa powder and cook for 2 minutes.
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19
Place the cauliflower puree on 4 plates.
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20
Top with a venison steak and finish with a little of the sauce.
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21
1 head cauliflower
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22
1 cup vegetable stock
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23
Salt and pepper
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24
1/2 cup cream
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25
1/2 cup butter
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26
1/2 lemon
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27
Clean and trim the cauliflower into small bouquets.
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28
Cook the scraps and 1/2 of the white parts in vegetable stock until soft, about 10 to 15 minutes.
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29
Add the cream.
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30
Remove from the heat and puree.
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31
Season, to taste, with salt and pepper.
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32
Saute the remaining cauliflower bouquets in a hot saute pan with a little butter.
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33
When the cauliflower just starts to get tender, but is still crunchy, add the puree and mix well.
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34
Season, to taste, with lemon and salt and pepper.
