Rooted in the Wild

Recipe by Chef Hannah Flora. Image courtesy Chef Hannah Flora.

Yield: 4
Prep: 20 minutes
Total: 30-45 minutes

Ingredients

• 1 Venison Rack  
• 1 Lemon  
• 1 ea Navel Orange (segmented)
• 1 ea large Beetroot 
• 1 cup Heavy Cream 
• 3 Tablespoons Unsalted Butter 
• 2 ea fresh Peaches
  
• 1 bunch Thyme 
  
• 1 bunch Parsley 
  
• 1 bunch Oregano 
  
• 1 bunch Basil 
  
• Ground Cumin (to taste)
  
• 1/4 cup Dijon Mustard
  
• 4 Tablespoons Mustard Seeds 
  
• 4 Tablespoons Apple Cider Vinegar 
  
• 3 Tablespoons Granulated Sugar 

Garnish

• 1-2 Peaches (sliced- fresh- toss in lemon juice, salt, and white pepper to taste) 
  
• 1 ea Navel Orange (segmented) 

Preparation

Venison Rack
Clean venison rack and season with salt and pepper. In a cast-iron pan, sear the venison on all sides until golden brown, about 5 minutes per side. Remove from heat and rest. 

Herb Crust 
Take one bunch of basil, thyme, oregano, and parsley. Chop fine and season with salt, pepper, and cumin. Brush venison with Dijon and roll in herb crust. Slice venison into double chops and hold for the plate. 

Beetroot Purée 
Set oven to 350°F. Wash the beetroot and toss it in olive oil, salt, and pepper. Wrap in aluminum foil and roast in the oven until tender- about 30 minutes. Remove from foil, peel off the skin, and dice. In a Vitamix or blender, combine beets and butter. Blend until smooth. Slowly pour in cream and blend until smooth. Transfer to a saucepot, and adjust seasoning with salt, pepper, and lemon juice. Hold warm for the plate. 

Pickled Mustard Seed
In a small saucepot, combine mustard seeds, sugar, and apple cider vinegar. Bring to a boil, then reduce to a simmer for 5 minutes. Remove from heat and cool to room temperature. 

Assembly

Lay the venison chops on a plate, using negative space. Using a spoon, pour the beet puree around the protein. Garnish with peaches and orange segments. Dot pickled mustard seeds around- keeping tight to the protein. 

Inspiration

This dish is inspired by my time spent in the wild- gathering, foraging, and reconnecting with the raw simplicity of food at its source. From harvesting fresh herbs and vegetables to working with wild game, it reflects a deeper respect for the ingredients and the earth that provides them. Stepping outside and breathing in that open air re-centered my connection to cooking and reignited a more instinctive, grounded approach to the kitchen. 

The earthy depth of beetroot forms the foundation of the dish, enhanced by the bright acidity of pickled mustard seed, which lifts and complements the natural richness of the venison. Layers of citrus and stone fruit- orange and peach- bring freshness, balance, and subtle sweetness that elevate the dish while maintaining its wild, rustic character.   

About Chef Hannah Flora

Chef Hannah Flora, CC, is an award-winning, skilled, and technically trained Executive Chef, Culinary Thought Leader, Culinary Consultant, and highly sought-after Celebrity Chef working in the Private Club, Resort, and Fine Dining Industry. 

Known as the "Queen of Clubhouse Cuisine," she brings an artistic and design-driven approach to every aspect of the culinary experience. Always eager to learn more, continues to push the envelope with new and exciting flavor profiles. 

"Culinary is an ever-changing ocean, and I want to make the first waves". 

Contact: 
[email protected]
www.chefhannahflora.com
Follow Hannah on Instagram: @chefhannahflora