This steak is seared dirty on the oven floor and roasted simultaneously. Served simply with wood sautéed shitake mushrooms that retain a pleasant chewy bite even once cooked and braised cabbage with nutmeg. This is humble peasant food inspired by the countryside but is a dish with subtle refinement destined to impress.
Method
While your pizza oven is preheating allow your venison to rest out of the fridge. Rub with 1 tbsp of oil and season with salt and pepper.
Once your oven reaches above 300˚C use a skillet to sear the steaks for 1-2 mins on each side. Then add 25g diced butter, rosemary and crushed garlic. Cook for 3-4 mins until medium rare and allow to rest for 4-5 mins.
Meanwhile in a frying pan sauté your mushrooms in 25g butter and 1 tbsp oil until browned and braise your shredded cabbage until soft with grated nutmeg, 25g melted butter and cider.
Mix your mayo and mustard and serve everything simply plated. Season to taste with sea salt and cracked black pepper
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Devilled Benedict Crumpets and Wood-fired Asparagus! Method Preheat your pizza oven to 350˚C. While the pizza oven heats up prepare your hollandaise. Melt your butter in the oven and then whisk it slowly into a mixing bowl with egg yolks, mustard and garlic. Beat until the hot butter cooks the eggs into a rich velvety [...]
The perfect veggie Sunday roast - Dirty Hassleback Squash! This recipe is perfect to dig into with family for an autumnal Sunday roast. The hassleback squash can easily be teased apart in sections and served onto warm plates. The flesh is infused with individual layers of sage and topped with a comforting sweet crumble. Method [...]
The Art of Fire Perfect Sirloin with Herb Butter Crust Precision, power and the pure joy of searing When you cook steak at 800 degrees, magic happens. The surface caramelises in seconds, locking in flavour and tenderness while the inside stays juicy and perfectly pink. This is where the Beefer Grill takes centre stage — [...]
Argentinian Ribeye Feast Cooking Over Flame A celebration of simplicity, smoke and fire Few experiences rival the moment a ribeye steak meets real flame. The fat begins to sizzle, the air fills with the rich scent of smoke and char, and time seems to slow as the fire does its work. This is where the [...]
Tomahawk Venison and Cabbage
This steak is seared dirty on the oven floor and roasted simultaneously. Served simply with wood sautéed shitake mushrooms that retain a pleasant chewy bite even once cooked and braised cabbage with nutmeg. This is humble peasant food inspired by the countryside but is a dish with subtle refinement destined to impress.
Method
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
Related Posts
Devilled Benedict Crumpets and Wood-fired Asparagus
Dirty Hassleback Squash
The Art of Fire – Perfect Sirloin with Herb Butter Crust
The Art of Fire – Argentinian Ribeye Feast Cooking Over Flame