Venison Chops

2 lbs of venison chops

1 hokaido pumpkin

5 shallots

1 handful thyme

3 cloves of garlic

½ lb washed sun chokes

¼ gal sunflower oil

½ lb washed kale

Good olive oil and balsamic

Salt and Pepper

Clean the pumpkin free of its shell and seeds. Cut it into 1 inch pieces and mix with the shallots, thyme, garlic, olive oil, salt and pepper. Bake it in the oven at 400°F for 20mins

Cut the sun chokes thin on a mandolin. Fry them in sunflower oil until they are golden – Put on a paper towel and sprinkle with salt.

Divide the venison crown into chops (calculate 3 chops per person). Sear in olive oil for 2min on each side

Mix the kale with shallots, olive oil, balsamic, salt and pepper.

Serve with a nice full body red wine.