venison loins, 7 oz each
tbsp juniper berries
pints pomace oil, enough to cover
garlic cloves, lightly crushed
fl oz of whipping cream
oz 70% bitter chocolate, chopped
oz butter, softened
lb venison trimmings
fl oz raspberry vinegar
pints red wine
pints brown chicken stock
pints venison stock
oz fig purée
oz turnip, trimmed barrel shape
l oz chicken stock
Brussels sprouts, halved
fresh figs, cut into eight
knob of butter
Fry the venison trimmings in oil until browned all over then set aside. Fry the shallots and garlic, add the herbs and peppercorns then deglaze the pan with 3 1/2 fl oz of vinegar and the wine.
Reduce to a syrup, then add the stocks and venison trimmings. Cook for 45 minutes skimming regularly. Adjust the seasoning and freshen with the remaining vinegar if necessary. Stir in the fig purée. Pass through a sieve and chill.
In a pan, toast and lightly crush the juniper berries. Separately blend the thyme with the oil. Add the juniper and garlic cloves to the oil. Pour the mixture into a vacuum pack bag with the meat. Leave to marinate while you prepare the other elements of the dish.
For the chocolate ganache, put the chopped chocolate in a bowl. Bring the cream to a boil. Add 1/2 of it to the chocolate, add the butter and beat until fully combined. Add the remaining cream to the chocolate mix and leave to cool. Chill to set
For the venison, heat the oven to 356°F/Gas mark 4. Sear the venison in oil in a hot pan and then transfer to the oven for 5-10 minutes depending on how you like it cooked.
To plate, heat the butter in a pan. Add the turnips and cook until browned on one side, turn over and brown on the other side. Pour in the stock, cover and cook until tender.
Fry the Brussels sprouts in a little oil until tinged brown. Add a knob of butter and 3 1/2 fl oz of water and poach until just tender.
Spoon the chocolate ganache onto the plate, slice the loins in half and position the two sides of venison on top.
Scatter the sprouts, turnips and figs across the plate then drizzle with the jus. Finish with the watercress and serve.
YIELDS: 4 Servings
Adapted from a Marcus Wareing recipe.
| July 2017 |