This luxurious venison recipe from Phil Carnegie combines the rich game with the woody flavours of salsify and parsnip, creating a dazzlingly memorable meal. The venison jus takes a good while to prepare, so ensure you give yourself enough time. You can ask your local butcher for venison bones.
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For the jus, heat the olive oil in a large pan over a medium heat. Add the bones and fry for 4-5 minutes, or until browned all over. Add the onion, carrots, celery and leek and fry for 3-4 minutes, or until golden-brown
50ml of olive oil
4 venison bones
1 celery stick
Add the garlic, bouquet garni, wine and stock, stir well and bring to the boil. Skim off any foam that rises to the surface using a skimmer, then reduce the heat to a simmer. Simmer over a low to medium heat for up to four hours, skimming off the foam from time to time
2 garlic cloves
1 bouquet garni
2.5l chicken stock
250ml of red wine
When the stock has simmered for four hours, strain into a large clean pan and boil until reduced to a syrupy consistency. Set aside until needed
Preheat your grill. First, make the crust. Caramelise the sugar over a medium heat, making sure not to burn it. Add the nuts, mix, then add the rest of the ingredients. Roll out the mixture between 2 pieces of silicon paper to about 5mm thick, then cool
1 tbsp of sugar
25g of walnuts
25g of pine nuts
25g of black olives
3 juniper berries
2 tbsp of rosemary leaves
Put the salsify and parsnips into two roasting tins and pan roast on top of the stove in 2 tablespoons of rapeseed oil and cooked till golden brown and soft
1 salsify root
Season the venison and seal in a warm pan with the clarified butter. Add the butter and gently poach for about 6-8 minutes
100g of clarified butter
125g of butter
4 venison loins, each weighing 120g
Take the venison out of the butter and top with the olive crust, making sure it is evenly spread. Place under a very hot grill for about 2 minutes
Place the warm parsnips and salsify onto the plate. Slice the venison and place the slices on top of the vegetables. Quickly blanch the baby onions and the Brussels sprout leaves in salted water. Garnish the plate with some venison jus, the Brussels sprout leaves and baby onions
2 2/3 handfuls of Brussels sprout leaves
2 2/3 handfuls of baby onions
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