Roast Venison, Mushroom Pie & Parsnip Puree

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.

Ingredients

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Imperial

Venison loin steaks

4 venison steaks, each weighing 120g
100ml of rapeseed oil
salt
pepper

Pie

300g of wild mushrooms
2 tbsp of rapeseed oil
4 tbsp of double cream
2 tbsp of Madeira
6 sheets of puff pastry
1 egg
1 tsp milk
1 medium potato

Venison gravy

1000g of vension bones
8 shallots, chopped
1 garlic clove, chopped
2 sprigs of fresh thyme
1 bay leaf
190ml of red wine
500ml of beef stock
1000ml of chicken stock
1 tbsp of red wine vinegar
50g of unsalted butter

Parsnip purée

1000g of parsnip, peeled and cored
500ml of milk
1/4 onion
1 clove
1 bay leaf
salt
pepper

Cabbage

1 hispi cabbage, shredded
100g of unsalted butter
salt
pepper

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

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

1000g of vension bones

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

8 shallots, chopped
1 garlic clove, chopped
2 sprigs of fresh thyme
1 bay leaf
190ml of red wine

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

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

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

300g of wild mushrooms
2 tbsp of rapeseed oil

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

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

1 medium potato

Cut the puff pastry into 4 x 6cm discs and 4 x 16cm discs

6 sheets of puff pastry

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

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

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

Egg-wash the pies and chill for 20 minutes

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

1000g of parsnip
500ml of milk
1/4 onion
1 clove
1 bay leaf

Drain in a colander and discard the onion

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

salt
pepper

Preheat the oven to 200°C/Gas mark 6. Cook the pies for 15-18 minutes until golden brown. Keep warm

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

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

4 venison steaks
100ml of rapeseed oil

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

To plate, place the cooked venison steaks back in the oven for 2 minutes to reheat and then slice each into four even pieces

Reheat the gravy and add in the butter, stirring continuously until combined

50g of unsalted butter

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

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

Roast loin of venison, wild mushroom pie and parsnip purée

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