Vension is an under appreciated meat. Many people say it is strong flavoured and yes, it is game, but it is no stronger a flavour than lamb. Also it is a lean meat and if coooked right it can be very tender.
Vension can now easily be found at farmers markets and most supermarkets. Combine it with oven roasted hassleback potatoes and crisp cabbage with hazlenuts and you have a nice simple midweek meal.
2 Vension Steaks (100g plus each)
2 tablespoon of butter
2 handfuls of Savoy Cabbage or Kale
2 garlic cloves
Enough Potatoes for two
Time: One lazy hour Serves: 2
- Prepare the hassleback potatoes by placing a potato on a large spoon one at a time and cuting pound coin diameter slices down to the level of the spoon. The spoon will keep the bottom of the potatoes intact preventing them falling apart.
- Crush two garlic cloves and add to the potatoes in a oven proof dish. Coat well in vegetable oil, salt and roast at 210 degree celsius for 60 minutes. Turn in oven every 20 minutes.
- Prepare the cabbage or kale by chopping roughly in large pieces. Ensure you remove any hard pieces of stem.
- Add to a pan on medium high with a table spoon of oil. The aim here is to get a slight charring and crispness.
- Then add hazelnuts to the pan to toast. Remove from heat.
- The vension needs little work. Salt and pepper then add to a pan with the butter at a high heat. It is very similar to a fillet steak at this point. Cook to your desired preference. Three minutes on each side should give you a medium well steak.
- Assemble all elements on the plate.