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Roast loin of venison, wild mushroom pie and parsnip purée

by
Adam Gray
Roast loin of venison, wild mushroom pie and parsnip purée
  • Main
  • medium
  • 4
  • 2 hours, plus chilling (excluding gravy)

PT2H

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Ingredients

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Metric

Imperial

Venison loin steaks

Pie

Venison gravy

Parsnip purée

Cabbage

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Equipment

  • 4cm and 6cm cutters
  • 16cm cake tin or plate
  • Fine chinoise

Method

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1
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
2
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
3
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
6
Drain on kitchen paper and cool to room temperature. Finely chop. Season with salt and pepper then add the cream and the Madeira to taste
  • salt
  • pepper
  • 4 tbsp of double cream
  • 2 tbsp of Madeira
7
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
8
Cut the puff pastry into 4 x 6cm discs and 4 x 16cm discs
  • 6 sheets of puff pastry
9
Mould 4 equal-sized portions of the wild mushroom mix onto each potato disc and put each onto the centre of each of the smaller puff pastry discs
10
Mix the egg with the milk to form an egg wash and brush round the outside of the puff pastry disc with the wild mushroom mix on
  • 1 egg
  • 1 tsp milk
11
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
14
Drain in a colander and discard the onion
15
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
16
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
19
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
20
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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Adam Gray
Adam Gray

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

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