Loin of venison with broccoli and stilton purée and red wine sauce

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

Broccoli and stilton purée

Red wine sauce

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
2
Add the herbs, garlic, red wine, port, and vinegar. Reduce down to a few millimetres deep
3
Add the stock, bring the sauce to a boil, and reduce to a simmer. Cook until reduced by half
4
Pass the reduced sauce through a fine strainer. Return to a small pan and finish with the 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
6
Transfer the cooked broccoli to a blender along with 5 tbsp of the cooking water. Add the butter and stilton and blend until smooth
7
Transfer the purée to a small pan to keep warm over very low heat. Season with salt and pepper to taste. Set aside
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
10
Remove the pan from the heat. Add thyme, garlic, and 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
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
First published in 2015
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It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.

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