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    Roasted loin of venison with snails, roasted chervil root and a field mushroom purée.


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    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Roasted loin of venison with snails, roasted chervil root and a field mushroom purée.

    Post  Admin on Thu Jun 22, 2017 4:42 pm

    Serves 4. Cooking time is 2 hours plus roasting Venison bones.


    800g of venison loin, cut into 4 equal portions
    1 knob of butter, foamed for basting
    4 chervil roots
    12 snails
    100g of girolles
    50g of butter
    1 handful of spinach leaves
    1 garlic clove, crushed
    1 handful of parsley, chopped
    black pepper

    Venison sauce

    4 shallots, peeled and sliced
    1 garlic clove
    1 dash of oil
    100ml of red wine vinegar
    1 dash of brandy
    100ml of red wine
    400ml of port
    2l veal stock
    1000ml of chicken stock
    700g of venison bones, chopped and roasted
    1 pinch of thyme
    parsley to taste
    1 bay leaf
    1 dollop of tomato purée
    4 juniper berries
    1 star anise

    Mushroom purée

    1 banana shallot, finely sliced
    4 sprigs of fresh thyme
    1 garlic clove, crushed
    1 knob of butter
    1 dash of oil
    500g of mixed seasonal wild mushrooms
    210ml of chicken stock
    100ml of Madeira
    150ml of double cream



    For the venison sauce, sweat the shallots and garlic clove in a little oil. Add the red wine vinegar and reduce to a glaze. Then add the brandy, red wine and port, once again reducing
    -4 shallots
    -1 garlic clove
    -1 dash of oil
    -100ml of red wine vinegar
    -1 dash of brandy
    -100ml of red wine
    -400ml of port


    Add all the remaining ingredients and reduce to a sauce consistency. Strain through a muslin cloth and adjust seasoning. Leave the sauce somewhere warm
    -2l veal stock
    -1000ml of chicken stock
    -700g of venison bones
    -1 pinch of thyme
    -parsley to taste
    -1 bay leaf
    -1 dollop of tomato purée
    -4 juniper berries
    -1 star anise


    To make the mushroom purée, sweat the shallot, garlic and fresh thyme in a little butter and oil until soft, then add the sliced field mushrooms and continue cooking
    -1 banana shallot
    -4 sprigs of fresh thyme
    -1 garlic clove
    -1 knob of butter
    -1 dash of oil
    -500g of mixed seasonal wild mushrooms


    Add the Madeira and allow to reduce down to nothing. Add the stock and reduce by half, finish by adding the cream. Blend until very smooth and adjust the seasoning
    -210ml of chicken stock
    -100ml of Madeira
    -150ml of double cream


    Then prepare the chervil roots, peel the roots and colour lightly in a little olive oil. Roast in the oven at 190˚C/Gas mark 5 until soft in the centre
    -4 chervil roots
    -1 dash of oil


    To finish the dish, preheat the oven to 200˚C/Gas mark 6. Season the venison loin and colour on one side in a hot pan, turn over and roast for 5-7 minutes, remove from the oven and baste with the butter, allow to rest
    -800g of New Forest venison loin
    -1 knob of butter
    -black pepper


    Sauté the girolles and then add to a pan with the snails, add the garlic and parsley butter and heat gently
    -12 snails
    -100g of girolles
    -50g of butter
    -1 garlic clove
    -1 handful of parsley


    Smear the mushroom purée across the plate and place the chervil root at one end and scatter the snails and girolles around. Wilt a small handful of spinach to sit the venison on. Finish with a little of the melted parsley, garlic butter, from the pan, and venison sauce
    -1 handful of spinach leaves

      Current date/time is Mon Nov 19, 2018 4:40 pm