Loin of venison with broccoli and stilton purée and red wine sauce
Item 1 of 1
- medium
- 2
- 1 hour 30 minutes
With earthy flavours of the forest, Josh Eggleton's venison loin and girolles mushrooms are served with the strong flavours of a broccoli and Stilton purée, and a rich red wine sauce. For a quicker version of this dish, instead of cooking the suggested sauce, simply deglaze the pan after cooking the mushrooms - add 100ml of good red wine, boil briefly, and then stir in 25g butter.
First published in 2015
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Ingredients
Metric
Imperial
Venison
- 400g of loin of venison, trimmed of all silverskin
- 1 garlic clove, crushed
- 4 sprigs of fresh thyme
- 25g of butter
- 150g of girolles, other wild mushrooms may substitute.
- 1 tbsp of vegetable oil
- salt
- pepper
Broccoli and stilton purée
- 1 head of broccoli
- 100g of butter
- 100g of Stilton
- salt
- pepper
Red wine sauce
- 1 shallot, sliced
- 1 carrot, sliced
- 1 leek, top only, sliced
- 1 stalk of celery, sliced
- 1 tbsp of vegetable oil
- 1 garlic clove, crushed
- 1 sprig of fresh thyme
- 1 bay leaf
- 1 sprig of rosemary
- 200ml of red wine, good quality
- 50ml of red wine vinegar
- 100ml of port
- 500ml of game stock, or substitute brown chicken stock or beef stock
- 25g of butter
SAVE RECIPE
Equipment
- Blender
- Fine strainer
Method
1
Prepare the red wine sauce in advance. Place a heavy-based pan over a medium heat, add vegetable oil and sauté the vegetables and garlic. Stir and scrape the pan until the vegetables turn a dark brown colour
- 1 tbsp of vegetable oil
- 1 shallot
- 1 carrot
- 1 leek
- 1 stalk of celery
- 1 sprig of fresh thyme
2
Add the herbs, garlic, red wine, port, and vinegar. Reduce down to a few millimetres deep
- 1 garlic clove
- 1 sprig of fresh thyme
- 1 bay leaf
- 1 sprig of rosemary
- 200ml of red wine
- 50ml of red wine vinegar
- 100ml of port
3
Add the stock, bring the sauce to a boil, and reduce to a simmer. Cook until reduced by half
- 500ml of game stock
4
Pass the reduced sauce through a fine strainer. Return to a small pan and finish with the butter
- 25g of butter
5
For the broccoli and stilton purée, bring a large pan of heavily-salted water to a rolling boil. Trim the broccoli away from the stem and cook in the water until soft, slighty overcooked
8
For the venison, place a heavy-based frying pan over a medium-high heat and add vegetable oil
- 1 tbsp of vegetable oil
9
Season the venison with salt and pepper. Once the pan is hot, sear one side of the venison for 2 minutes and then flip to sear the other side for 2 minutes
- 400g of loin of venison
- salt
- pepper
10
Remove the pan from the heat. Add thyme, garlic, and 25g of butter
- 1 garlic clove
- 4 sprigs of fresh thyme
- 25g of butter
11
Baste the venison with the infused butter in the pan. Leave the venison in the pan off the heat to slowly finish cooking - 10 minutes to reach medium-rare. Remove the meat from the pan and allow to rest
12
Place the pan back on a medium heat. Slowly sauté the mushrooms in the remaining infused butter for 5 minutes
- 150g of girolles
13
To serve, divide the purée and mushrooms between two plates. Slice the venison and divide between the plates. Finish with the red wine sauce
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