{"id":819,"date":"2014-10-12T10:56:05","date_gmt":"2014-10-12T10:56:05","guid":{"rendered":"http:\/\/surgeoninthekitchen.co.uk\/?p=819"},"modified":"2015-02-28T15:50:23","modified_gmt":"2015-02-28T15:50:23","slug":"pan-seared-loin-of-venison-on-wilted-kale-with-sweet-red-vermouth-reduction-parsnip-puree-and-roasted-garlic","status":"publish","type":"post","link":"http:\/\/surgeoninthekitchen.co.uk\/?p=819","title":{"rendered":"Pan seared loin of venison on wilted kale with sweet red vermouth reduction, parsnip pur\u00e9e and roasted garlic"},"content":{"rendered":"<div class=\"fcbkbttn_buttons_block\" id=\"fcbkbttn_left\"><div class=\"fcbkbttn_button\">\n                            <a href=\"https:\/\/www.facebook.com\/\" target=\"_blank\">\n                                <img src=\"http:\/\/surgeoninthekitchen.co.uk\/wp-content\/plugins\/facebook-button-plugin\/images\/standard-facebook-ico.png\" alt=\"Fb-Button\" \/>\n                            <\/a>\n                        <\/div><div class=\"fcbkbttn_like \"><fb:like href=\"http:\/\/surgeoninthekitchen.co.uk\/?p=819\" action=\"like\" colorscheme=\"light\" layout=\"standard\"  width=\"225px\" size=\"small\"><\/fb:like><\/div><\/div><p><a href=\"\/\/gb.pinterest.com\/pin\/create\/button\/\" data-pin-do=\"buttonBookmark\" data-pin-color=\"red\" data-pin-height=\"28\"><img decoding=\"async\" src=\"\/\/assets.pinterest.com\/images\/pidgets\/pinit_fg_en_rect_red_28.png\" \/><\/a><br \/>\n<!-- Please call pinit.js only once per page --><br \/>\n<script type=\"text\/javascript\" async defer src=\"\/\/assets.pinterest.com\/js\/pinit.js\"><\/script><\/p>\n<p>Autumnal food is so exciting. There&#8217;s so many warming foods available at this time of year to adorn the plate and tantalise the senses. Red vermouth is not only a beautiful cocktail mixer but also a fabulous basis for sauce reductions using juices from the meat. Root vegetables are definitely on the menu at this time of year. The creamy parsnip pur\u00e9e could easily be substituted with\u00a0celeriac. Kale, chard, thyme and watercress give the dish\u00a0colour and balance.<\/p>\n<p><a href=\"http:\/\/surgeoninthekitchen.co.uk\/wp-content\/uploads\/2014\/10\/IMGP0736.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-large wp-image-821\" src=\"http:\/\/surgeoninthekitchen.co.uk\/wp-content\/uploads\/2014\/10\/IMGP0736-1024x680.jpg\" alt=\"IMGP0736\" width=\"1024\" height=\"680\" srcset=\"http:\/\/surgeoninthekitchen.co.uk\/wp-content\/uploads\/2014\/10\/IMGP0736-1024x680.jpg 1024w, http:\/\/surgeoninthekitchen.co.uk\/wp-content\/uploads\/2014\/10\/IMGP0736-300x199.jpg 300w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Autumnal food is so exciting. There&#8217;s so many warming foods available at this time of year to adorn the plate and tantalise the senses. Red vermouth is not only a beautiful cocktail mixer but also a fabulous basis for sauce reductions using juices from the meat. Root vegetables are definitely on the menu at this &#8230; <a title=\"Pan seared loin of venison on wilted kale with sweet red vermouth reduction, parsnip pur\u00e9e and roasted garlic\" class=\"read-more\" href=\"http:\/\/surgeoninthekitchen.co.uk\/?p=819\" aria-label=\"More on Pan seared loin of venison on wilted kale with sweet red vermouth reduction, parsnip pur\u00e9e and roasted garlic\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":820,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[57,60,61,58,59,4],"_links":{"self":[{"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/819"}],"collection":[{"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=819"}],"version-history":[{"count":3,"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/819\/revisions"}],"predecessor-version":[{"id":1004,"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/819\/revisions\/1004"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=\/wp\/v2\/media\/820"}],"wp:attachment":[{"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=819"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=819"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/surgeoninthekitchen.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=819"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}