Pan-seared loin of venison with raw-spiced cauliflower, brambles & game chips from Gary Maclean's Scottish Kitchen: Timeless Traditional and Contemporary Recipes (page 117) by Gary Maclean

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Notes about this recipe

  • rmardel on March 17, 2025

    This is very good, but not something I would make frequently. The hazelnut crumble and the raw cauliflower component can be made in advance, and I did so. The technique for the caramelized cauliflower was interesting and although I initially thought the cauliflower was cooked to a softer consistency than I prefer, it was quite good. The long cook is necessary to get the browning, and the resulting cauliflower, although soft, has a rich custardy caramelized flavor. Surprisingly it holds together. Each of the components was interesting on its own, but together, in a bite containing all the components, the flavors melded and sang. The dish would be lovely for a special occasion.

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