Directions:

• 2 lbs of venison chops

• 1 hokaido pumpkin

• 5 shallots

• 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

Directions:

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.