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

Ingredients

Fresh Meat

  • 800g of New Forest venison loin, cut into 4 equal portions
  • 12 snails
  • 700g of venison bones, chopped and roasted

Dairy

  • 1 knob of butter, foamed for basting
  • 50g of butter
  • 1 knob of butter
  • 150ml of double cream

Fruit & Vegetables

  • 4 chervil roots
  • 100g of girolles
  • 1 handful of spinach leaves
  • 1 garlic clove, crushed
  • 4 shallots, peeled and sliced
  • 1 garlic clove
  • 4 juniper berries
  • 1 banana shallot, finely sliced
  • 1 garlic clove, crushed
  • 500g of mixed seasonal wild mushrooms

Salad & Fresh Herbs

  • 1 handful of parsley, chopped
  • 1 pinch of thyme
  • parsley to taste
  • 1 bay leaf
  • 4 sprigs of fresh thyme

Store Cupboard

  • salt
  • black pepper
  • 1000ml of chicken stock
  • 1 dollop of tomato purée
  • 210ml of chicken stock

Oils & Vinegars

  • 1 dash of oil
  • 100ml of red wine vinegar
  • 1 dash of oil

Beverages

  • 1 dash of brandy
  • 100ml of red wine
  • 400ml of port
  • 100ml of Madeira

Delicatessen

  • 2l veal stock

Spices & Dried Herbs

  • 1 star anise