Ingredients for 2 people:
4 handfuls of fresh kale - 300g of turnips - 200ml of fresh cream - 5 cloves of black garlic - 175g of frozen cranberries - 1 tablespoon of lemon juice - a sheet of gelatin or chia seeds -50ml water - 1 teaspoon of cinnamon - 1 teaspoon of powdered ginger - 20g of erythtritiol - liquid stevia - 200g of mushrooms - 2 fillets of venison - fresh rosemary - butter – olive oil - salt and pepper
Cut the turnips finely with a mandolin and place them in a small dish. Bring the cream to the boil and remove from the heat. Add the black garlic and crush it to mix it well with the cream. Pour the cream over the turnips. Add 2-3 knobs of butter and cook for 1h30 at 150°C until the turnips are tender.
Put the cranberries in the water with the erythtritol and the spices. Boil the mixture and mash the cranberries. Simmer so that the water evaporates gradually. After 15 minutes, add a sheet of gelatin softened in cold water. Alternatively, you can add chia seeds at the end of cooking to gel the mixture. Simmer until the desired consistency is reached. Add liquid stevia (about 10 drops). Add 1 tbs of lemon juice.
Fry the chopped onion in a little oil. Add the mushrooms and cook over medium heat until the juice is absorbed. Set aside. Wash the cabbage and remove the midrib. Wring out the cabbage well. Sprinkle with olive oil and a little soy sauce. Mix well with your hands. Cook them at the same time as the meat at 150°C on baking paper for 8 minutes. Be careful not to burn them. Keep an eye on the cooking process. They should be crispy.
Sear the venison fillets in a little olive oil. Add chopped rosemary, coarse salt, pepper. Reduce the heat and cook over a low heat for a few minutes. At the end of the cooking time add a knob of butter. Leave the meat to rest for a few moments off the heat. Cut into 1 cm slices. If you like well-cooked meat, you can sear the slices in the pan. Garnish the plates with the crispy kale, cranberries, mushrooms, meat and turnips.
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