Method for the Spinach Puree

2 Shallots
2 Cloves of Garlic
20g Butter
250ml Cream
500g of Baby Spinach
Black Pepper (cracked to taste)
Salt (to taste)

Slice the shallots and garlic and sauté in a saucepan with the butter until soft. Add the cream and reduce by half.
Blanch the spinach in boiling salted water for four minutes, drain in a colander and squeeze out all the hot water by pressing down with a ladle.
Place the dry spinach and the reduced cream into a blender, blend until smooth. Place into a small saucepan with the lid on to keep warm.

Method for the Arpeggio Glaze

50g Manuka Honey
50g Sugar
50ml Cider Vinegar
Juice of one Orange
4x 40ml Espresso extractions of Arpeggio, topped off with 170ml of hot water

Combine ingredients together in a saucepan and bring to the boil.
Reduce to a glaze to pour over your venison once cooked.

Method for the Venison

1,000g – 1,200g Venison Back Strap (room temperature)
40g Sea Salt
2g Black Pepper
Zest of one Orange
2g Ground Juniper

Cut the back strap into two pieces around 500g – 600g, this will give you three portions out of each piece.
Mix the sea salt together with the rest of the ingredients to make a venison rub.
Let the venison come up to room temperature on the kitchen bench, this will allow the venison to be cooked easier.
Generously season the venison with the rub and BBQ on a high heat for around six minutes until rare to medium rare. Be careful not to overcook. Alternatively pan fry for roughly the same time.
Pour the warm Arpeggio coffee glaze over the venison and rest for 10 minutes in the glaze.

Prepare the Foraged Greens

At the restaurant we are always foraging and looking for edible plants in nature. If you are not a forager don’t worry, venison goes with lots of green vegetables - brussels sprouts leaves and broad beans are two of my favourites. Soft herbs like chervil or sorrel also work super well.

Inspiration in Every Cup