Home
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
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
