Scorzonera, Red Beetroot, Elixir d’Anvers, Chicory, Venison, Red Onion

Seppe Nobels - Graanmarkt 13
  • 4 venison steaks
  • 4 scorzonera
  • 1 red onion
  • 4 red beetroot
  • 1 head red chicory
  • 4 small heads chicory
  • 1 bunch watercress
  • 2 dl game gravy
  • 1 espresso
  • 4 shallots
  • thyme sprig
  • 1 clove garlic
  • 3 juniper berries
  • 1 tbsp olive oil
  • 1 dl vegetable stock
  • 1 pinch nutmeg
  • 2 tbsp butter
  • 10 cl Elixir d’Anvers


  1. Finely chop the shallots and the garlic, sauté them in 1 tablespoon of olive oil. Add the juniper berries and the thyme, quench with 1 espresso and moisten with game gravy.
  2. Sauté 6 of the 8 small heads of chicory in butter and moisten with 1 dl of vegetable stock. Cover and cook for 10 minutes over a low heat, together with pepper and salt and a pinch of nutmeg.
  3. Process the red beetroot in the juicer. Boil the peeled scorzoneras in the salted beetroot juice with Elixir d’Anvers until they are al dente. Peel the red onion and slice into rings. Pick the leaves from the remaining heads of chicory and red chicory.
  4. Fry the Belgian venison steaks in a pan until golden brown, using little fat. Season to taste with salt and freshly ground pepper.
  5. Cut the venison into 3 equal chunks, halve the sautéed chicory heads and arrange them on a plate together with the raw red chicory, chicory, scorzonera and game gravy with coffee. Finish with watercress.