Venison with Pea mousse

Hawaii Venison


Peppered Venison

One of my favorite recipes is simple yet sophisticated. A delicious venison steak served with pea mousse and grilled brussel-sprouts.

Ingredients: Venison, peas, mint, onions, garlic, limes, lime zest, button mushrooms, brusselsprouts.

Prep the mousse by cooking the peas at low temp, add olive oil, garlic, onion, and cooking for 6 minutes, make sure not to brown the peas. Next add them to vitamix, add lime, lime zest and mint and blend until creamy.

Next add some olive oil, Hawaiian salt and cracked pepper to mushrooms and brusselsprouts, toss then grill for 3 minutes on each side.

Do same to tenderloin with oil and spices, grill on each side for 4 minutes. Let rest for 4 minutes, then slice and plate. Enjoy!

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