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

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

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

PT2H

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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
  • 2 2/3 handfuls 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
  • 2 2/3 handfuls of spinach leaves

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

 
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