2 lbs of venison chops
1 hokaido pumpkin
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.