60 minutes, plus 5 hours sous vide cooking and cooling
Will Holland cooks venison loin and potato röstis sous vide in this luxurious main course recipe. The addition of clementine and wintry kale make this dish a prime contender for a fantastic Christmas dinner party recipe.
Will Holland's career path was set at age 14, at Bristol's Swallow Hotel under Michael Kitts. After training at college, Holland worked with Michelin-starred chefs at the Homewood Park Hotel and at Gravetye Manor Hotel.
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Preheat a water bath to 80°C
To begin, prepare the potato röstis. Season the grated potato generously with salt, mix well and place in a colander. Leave over a bowl or sink for 15 minutes to drain, then transfer to a clean tea towel and squeeze out as much moisture as possible
650g of Maris Piper potatoes, grated
Place the potato in a mixing bowl. Melt the duck fat, pour over the potato and mix well
30g of duck fat
Place the mixture in a large vacuum bag, seal in a chamber sealer then place in the water bath for 4 hours
To make the red wine sauce, place the butter in a large saucepan and melt over a medium heat. Add the onion and garlic, cook until deeply caramelised then add the mushrooms. Continue to cook until the mushrooms are also caramelised
200g of button mushrooms
390g of onion, roughly chopped
40g of garlic, roughly chopped
50g of butter
Deglaze the saucepan with the red wine, increase the heat to high and reduce the sauce by half. Add the remaining ingredients and simmer over a medium heat until reduced to a deep, glossy sauce. Skim the surface of the sauce as it reduces to remove any impurities and fat
12 black peppercorns
750ml of red wine
5l brown chicken stock
12 sprigs of thyme
Pass through a fine sieve then pass through a muslin cloth. Set aside until ready to serve
For the clementine purée, peel the clementines and weigh out 300g of peel. Place the peel in a saucepan, cover with cold water and bring to the boil. Simmer gently for 20 minutes, then strain the peel and return to the saucepan. Repeat this process 2 more times in order to remove the bitterness from the peel
In a separate saucepan, gently heat the sugar, water and olive oil until the sugar has dissolved. Place the strained, cooked peel (after its third boiling) into a blender with the sugar syrup and blitz until smooth. Pass through a fine sieve and store in the refrigerator until required
50ml of olive oil
100ml of sugar
100ml of water
Allow the potato rösti mix to cool completely before removing from the vacuum bag and cutting into 4 even triangles
Reduce the temperature of the water bath to 57°C
To make the juniper seasoning, grind all of the ingredients into a fine powder with a pestle and mortar or blender. Set aside
4g of fresh thyme
6g of black peppercorns
6g of juniper berries
Place the venison loin in a vacuum bag and seal in a chamber sealer. Cook in the water bath for 30 minutes
600g of venison loin
Preheat a chargrill pan or barbecue until hot
For the charred clementines, cut the clementines into 4 x 1cm slices. Lightly brush with olive oil and char on the pan or barbecue for 1–2 minutes on each side. Keep warm until ready to serve
Blanch the kale in boiling salted water for 2–3 minutes, or until tender
300g of kale
To finish the röstis, melt a little duck fat in a frying pan and sauté the röstis until crisp and golden
Remove the venison from the vacuum bag and sear in a very hot frying pan with a little oil for 1 minute either side. Season generously with the juniper seasoning and sea salt. Allow to rest for a few minutes, then carve into 20 slices
To serve, swirl the purée along the edge of the plates. Stand up a triangle of rösti, add a slice of charred clementine and a small pile of kale to each plate. Place 5 slices of venison on top of the kale and sprinkle over the grated chocolate
10g of 70% dark chocolate, finely grated
Finally, pour over the red wine sauce, allowing the clementine purée to contain the sauce in the centre of the plate
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