Sunchoke Purée w/venison, spinach + dried cherries

Name: Sunchoke Purée w/venison, spinach + dried cherries
Ingredients: 12 venison chops (3 oz | 85 g each) or 1 tenderloin (about 3 lb | 1.4 kg) (feel free to substitute beef, lamb, or duck); 12 venison chops (3 oz | 85 g each) or 1 tenderloin (about 3 lb | 1.4 kg) (feel free to substitute beef, lamb, or duck); ¼ cup (60 ml) balsamic vinegar; 12 venison chops (3 oz | 85 g each) or 1 tenderloin (about 3 lb | 1.4 kg) (feel free to substitute beef, lamb, or duck); Salt and freshly ground black pepper; 2 to 3 cups (480 to 720 ml) sunchoke purée; 12 venison chops (3 oz | 85 g each) or 1 tenderloin (about 3 lb | 1.4 kg) (feel free to substitute beef, lamb, or duck); Salt and freshly ground black pepper; ¾ cup (230 g) dried cherries; ¼ cup (60 ml) hot water; Olive oil; 1 bag (4 oz | 115 g) spinach

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Ingredients

¾ cup (230 g) dried cherries
¼ cup (60

Main course
Gluten-free
Winter

Method

Combine the cherries with the hot water and vinegar and let sit for 10 minutes. Season and grill the chops to medium or as you like it. Spoon the purée over serving plates. Dress the spinach with a glug of olive oil and a sprinkle of salt and pepper. Slice the meat (or leave the chops whole) and put it on the purée, top with the balsamic che