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


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Venison sauce

Mushroom purée

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
Add all the remaining ingredients and reduce to a sauce consistency. Strain through a muslin cloth and adjust seasoning. Leave the sauce somewhere warm
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
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
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
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
Sauté the girolles and then add to a pan with the snails, add the garlic and parsley butter and heat gently
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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