This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Loin of venison with broccoli and stilton purée and red wine sauce
Item 1 of 1
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
discover more:
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
First published in 2015
discover more:
You may also like
SITES
© Great British Chefs 2023
Get in touch