To make the wild garlic oil, harvest plenty of wild garlic, wash and roughly chop. Place in a food processor, cover with oil and puree. Then press through a very fine sieve or kitchen towel and pour the clear, slightly greenish oil into a bottle.
Pat the venison topside dry, season with salt and a little sugar. Sear on all sides in vegetable oil, then cook over an indirect heat (about 90° C) until the core temperature has reached about 56 to 58° C - depending on the desired degree of doneness. Leave the meat to rest for 5 minutes before slicing.
Peel the salsify in a basin of cold water - the peeled roots will immediately turn yellow when exposed to air and won't stick as much under water. Now cut into bite-sized pieces, fry briefly all over in vegetable oil, seasoning with salt and a little sugar. Then add the cream so that everything is covered and cook over a low heat for about 12 to 15 minutes. The vegetables should still be slightly firm to the bite. Season the roots in the thickened cream sauce with salt, pepper, sugar and lemon zest.
Allow the venison jus to thicken to the desired consistency and season to taste, then serve with the sliced venison steaks, vegetables and wild garlic oil.
Enjoy your meal!
