Chef's Recipes

British Food Fortnight

18th September - 3rd October 2021

ROASTED VENISON LOIN

SERVED WITH PAN-FRIED HAUNCH, CONFIT ROOTS, WILTED GREENS AND BROWN SAUCE SOUBISE

After a few exciting dishes to celebrate a fortnight of British cooking, I am again excited with the prospect of working with venison, and in particular, our very own local deer. In season and at its best.

Personally I find venison often challenging to pair with other flavours, textures and ingredients. It has a very distinctive flavour, laden with aromas and personality. However, if not in a rich stew, I tend to use a combination of earthy and fresh flavours, enhancing the colours, promoting presentation, yet ultimately, the enjoyment of eating.

There are significant differences relating to various wild meats and animals. Wild red meat tend is a very healthy alternative to other meat products, often containing little or no fat. Either cook it very fast and hot, or slow and low. The results are always very rewarding.

Enjoy!

Ingredients:    for 2 persons

200g venison loin trimmed     
120g venison haunch trimmed (thick piece)
5g garlic finely chopped
1 sprig rosemary
2x parsnips (young) peeled and shaped
8 x Chantenay carrots peeled
2 x baby leeks trimmed
1 x white onion finely diced
4 x asparagus trimmed 
2pcs spring greens portioned
1 x turnip peeled and shaped
20ml ed wine
200ml brown veal / venison stock
50ml chicken jus
1 bay leaf
100ml vegetable bouillon
25ml extra virgin olive oil
50g unsalted butter
50g fresh bread crumbs
20g fresh parsley (washed and dried)
1x egg
30g flour
3g salt
1g white pepper
10ml olive oil

Method:

• Wash and prepare all the vegetables
• Blitz dried parsley and add in crumbs
• In saucepan, sweat off onion and garlic
• Then, when good colour is achieved, deglaze with red wine
• Reduce by 2/3rds then add both stocks and reduce again by ½
• Blend and pass will make the brown sauce soubise 
• Marinade venison loin
• Crumb venison haunch flour, egg and parsley crumb mix
• In butter, virgin olive oil and vegetable bouillon, confit turnips
• Followed by carrots, then leeks later and finally, the asparagus
• Separately, in salted water, poach spring greens till soft
• In pan on medium heat, lightly seal off crumbed haunch.
• Place in oven for 10 minutes at 160°C, when done take out and rest the meat
• After 8 minutes, ensure all ingredients are almost ready to serve
• Then in hot pan, sear off venison loin, seasoned with salt and white pepper
• 2 minutes maximum per side, take off and rest the meat, then slice and plate up