Roasted loin of New Forest venison with snails, roasted chervil root and a field mushroom purée

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Ingredients

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Venison

Venison sauce

Mushroom purée

1
For the venison sauce, sweat the shallots and garlic clove in a little oil. Add the red wine vinegar and reduce to a glaze. Then add the brandy, red wine and port, once again reducing
2
Add all the remaining ingredients and reduce to a sauce consistency. Strain through a muslin cloth and adjust seasoning. Leave the sauce somewhere warm
3
To make the mushroom purée, sweat the shallot, garlic and fresh thyme in a little butter and oil until soft, then add the sliced field mushrooms and continue cooking
4
Add the Madeira and allow to reduce down to nothing. Add the stock and reduce by half, finish by adding the cream. Blend until very smooth and adjust the seasoning
  • 210ml of chicken stock
  • 100ml of Madeira
  • 150ml of double cream
5
Then prepare the chervil roots, peel the roots and colour lightly in a little olive oil. Roast in the oven at 190˚C/Gas mark 5 until soft in the centre
6
To finish the dish, preheat the oven to 200˚C/Gas mark 6. Season the venison loin and colour on one side in a hot pan, turn over and roast for 5-7 minutes, remove from the oven and baste with the butter, allow to rest
7
Sauté the girolles and then add to a pan with the snails, add the garlic and parsley butter and heat gently
8
Smear the mushroom purée across the plate and place the chervil root at one end and scatter the snails and girolles around. Wilt a small handful of spinach to sit the venison on. Finish with a little of the melted parsley, garlic butter, from the pan, and venison sauce
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