May 01, 2025
Créponette with Arugula & Pecorino Salad
Recipe by Ross Deutsch
Ground Venison Créponette with Arugula & Pecorino Salad – Hand-formed wild venison patties, seared and basted in thyme butter, served with a sharp arugula salad tossed in lemon and olive oil, finished with shaved Pecorino. It’s lean meets luxe—herbaceous, savory, sweet, and bitter all in one bite.
PREP TIME:
15 min.
COOK TIME:
15 min.
SERVES:
2
Ingredients
Clear Checklist
- 1 lb Maui Nui Ground Venison
- 2 Tbsp Mayonnaise
- 1/4 cup Dried apricots, finely chopped
- 4 cloves Garlic, 2 grated cloves for Venison mix + 2 smashed cloves to cook and baste
- 1 Tbsp Fresh sage, finely chopped
- 1 tsp Smoked paprika
- 1 1/2 tsp Kosher salt
- 1/2 tsp Black pepper
- 1 Tbsp Neutral oil
- Tbsp Butter
- 3 sprigs Fresh thyme
- 2 cups Arugula, loosely packed
- 3 Tbsp Pecorino Romano, shaved
- 1 Tbsp Lemon juice
- 2 Tbsp Extra virgin olive oil
- Flaky salt, to finish
Directions
Make the Mix
- In a bowl, combine venison and mayo and mix well until incorporated. Add apricots, garlic, sage, paprika, salt, and pepper.
- Mix gently until just combined. Shape into 4 oval patties, about ¾-inch thick. Chill 10 minutes.
Sear & Baste
- Heat neutral oil in a skillet over medium-high heat.
- Sear patties 3–4 minutes on one side until golden. Flip, reduce heat, and add butter, garlic, and thyme.
- Baste continuously for 2–3 minutes until fully cooked and glazed.
Make the Salad
- Toss arugula with lemon juice, olive oil, and flaky salt.
- Top with shaved Pecorino just before serving.
To Plate
- Spoon thyme butter over the créponnettes. Serve alongside or beneath the arugula salad for contrast and sharpness.
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