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

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

    Post  Admin on Thu Jun 22, 2017 9:42 am

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

    Ingredients.

    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
    salt
    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


    Method.

    1

    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




    2

    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




    3

    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




    4

    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



    5

    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




    6

    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
    -salt
    -black pepper




    7

    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




    8

    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 Wed Oct 18, 2017 6:03 pm