Name: Créponette with Arugula & Pecorino Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: null servings
Ingredients: 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; null Flaky salt, to finish

PREP TIME:

15 min.

COOK TIME:

15 min.

SERVES:

2

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.