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This fantastic roast venison recipe has plenty of interesting elements on one plate, with tender venison loin, individual mushroom pies and beautifully creamy parsnip purée. Adam Gray's comforting recipe is sure to impress dinner guests, or would be a lovely Winter alternative to a Sunday roast.
To make the venison gravy, pre-heat the oven to 200°C/Gas mark 6. Roast the venison bones in a heavy roasting tin until golden brown. Drain in a colander to remove any excess fat
Put the roasting tin on the hob and continue to heat. Add the shallots, garlic, thyme and bay leaf and cook until lightly golden brown. Add the red wine and reduce by 3/4
Add the roasted bones, chicken stock and beef stock. Bring to the boil then transfer to a saucepan. Simmer gently for 30-40 minutes
1000ml of chicken stock
500ml of beef stock
4
Add the red wine vinegar and cook for 5 minutes, regularly skimming any impurities that come to the top with a ladle. Pass through a fine strainer and reduce in a clean pot by simmering gently until you reach a slightly thickened sauce
1 tbsp of red wine vinegar
5
To make the pies, cut the wild mushrooms into evenly-sized pieces. Sear in a hot frying pan with the rapeseed oil. Make sure they turn golden brown all over before removing them from the frying pan and don’t season
Slice 4 x 1cm slices from the centre of the potato and cut a 4cm disc from each with a cutter. Bring a pan of water to a simmer and blanch for 5 minutes, then drain and cool
Mould the larger disc of puff pastry over the wild mushroom disc and seal the edges. Press firmly with your sides of your hands to ensure the pie is sealed and trim off any excess pastry
12
Egg-wash the pies and chill for 20 minutes
13
To make the parsnip purée, put the parsnips in a saucepan. Add enough of the milk to cover. Stud the onion with the cloves and add to the pan with the bay leaf. Bring to the boil and simmer until the parsnips are tender
Put a little of the cooking milk in the bottom of a blender, and slowly add the cooked pieces of parsnips, blending between batches, until a smooth purée forms. Pass through a fine sieve. Season
Preheat the oven to 200°C/Gas mark 6. Cook the pies for 15-18 minutes until golden brown. Keep warm
17
To cook the cabbage, place the butter in a thick-bottomed saucepan and add 1 tablespoon of water and heat until it has all melted together
100g of unsalted butter
18
Add the cabbage and cook gently for 5-6 minutes until the cabbage is tender, but not mushy and has not coloured. Remove the cabbage from the saucepan, season then drain on kitchen paper. Keep warm
To cook the venison heat the oven to 180°C/Gas Mark 4. Seal the venison steaks in a hot frying pan with a little rapeseed oil until golden brown all over
Move the steaks to the oven for 8-10 minutes for medium rare or longer for medium to well done. Remove from the oven and rest on a wire rack for 5-8 minutes
21
To plate, place the cooked venison steaks back in the oven for 2 minutes to reheat and then slice each into four even pieces
22
Reheat the gravy and add in the butter, stirring continuously until combined
50g of unsalted butter
23
Spoon the cabbage on the left side of the plate in a line and place the four slices of venison on top. Place the cooked wild mushroom pie on the right hand side of the plate
24
Serve with hot venison gravy in a sauce jug and the creamed parsnip in a side dish
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Roast loin of venison, wild mushroom pie and parsnip purée
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