Treacle-Cured Venison with Brown Butter Pommes Purée Recipe
by Jozef Rogulski
2
1 hour 30 minutes
Ingredients

Venison

  • 100g of treacle
  • 100g of water
  • 2 venison loins, weighing approx. 180-200g each
  • sea salt
  • coarsely ground black pepper
  • 1 dash of vegetable oil

Venison sauce

  • 300g of venison bones
  • 190g of onion, diced
  • 190g of carrots, diced
  • 190g of celery, diced
  • 150g of plum tomatoes, diced
  • 1 bulb of garlic, split in half
  • 300g of red wine
  • 2.5l veal stock
  • 1 sprig of thyme
  • sunflower oil, for frying
  • sea salt

Brown butter pomme purée

  • 125g of unsalted butter
  • 250g of waxy potatoes, peeled and diced
  • 50g of whole milk
  • sea salt

Garnish

  • 100g of kale, variegated or purple if you can find it, leaves stripped into small pieces
  • 40g of unsalted butter
  • 150g of girolles
  • 2 blackberries, halved
  • 1 pinch of chopped parsley
  • sea salt
Method
1

Begin by curing the venison. Mix the water and treacle together in a bowl then add the venison. Cover and leave to cure in the fridge for a minimum of 4 hours

  • 100g of water
  • 100g of treacle
  • 2 venison loins, weighing approx. 180-200g each
2

Meanwhile, make the sauce. Preheat an oven to 180°C/gas mark 4. Place the venison bones on a tray and roast in the oven for 30–40 minutes until golden. In the meantime, place a large pan over a medium heat with a splash of sunflower oil. Add the onion, carrot, celery, tomatoes and garlic and cook over a medium heat with regular stirring until nice and caramelised

  • 300g of venison bones
  • sunflower oil, for frying
  • 190g of onion, diced
  • 190g of carrots, diced
  • 190g of celery, diced
  • 150g of plum tomatoes, diced
  • 1 bulb of garlic, split in half
3

Add the red wine and reduce until sticky and coating the vegetables, then add the roasted bones, thyme and veal stock. Bring to the boil then reduce the heat and simmer for 40 minutes, skimming regularly. After 40 minutes pass the stock through a sieve into a new pan and put back on the stove to reduce further until it coats the back of a spoon or holds a pooling consistency on a plate. Season and set aside to reheat before serving

  • 300g of red wine
  • 1 sprig of thyme
  • 2.5l veal stock
  • sea salt
4

To make the pommes purée, dice the butter and place it into a medium saucepan over a medium heat and stir continuously. The butter will start to foam and then brown. Once the butter is nutty and browned, pass through a sieve into a bowl and chill

  • 125g of unsalted butter
5

Cook the potatoes in salted boiling water for 10–15 minutes until soft, then drain and pass through a potato ricer whilst still hot. Return the potatoes to a clean pan over the heat and fold through the chilled brown butter. Once combined, fold through the milk whilst beating the potato until you have a nice smooth consistency. Taste and season, then keep warm place

  • 250g of waxy potatoes, peeled and diced
  • 50g of whole milk
  • sea salt
6

Preheat the oven to 205°C/185°C fan/gas mark 6. Remove the venison from the cure and pat dry with a paper towel. Season with salt and pepper and place a frying pan over a high heat with a splash of vegetable oil. Add the venison and sear on each side, then transfer to the oven and cook for 4 minutes. Rest for 5 minutes in a warm place before carving

  • sea salt
  • coarsely ground black pepper
  • 1 dash of vegetable oil
7

Meanwhile, gently reheat the sauce. Blanch the kale leaves in salted boiling water for 20 seconds, then plunge into iced water. Place a large frying pan over a medium heat and add the butter and prepped girolles with a pinch of salt. Cook for a couple of minutes then add the kale leaves for the last few seconds to reheat

  • 100g of kale, variegated or purple if you can find it, leaves stripped into small pieces
  • 40g of unsalted butter
  • 150g of girolles
  • sea salt
8

To serve, add a neat spoonful of pommes purée to one side of the plate and the carved venison beside it. Garnish with the kale, blackberries and girolles, sprinkling a little parsley over them. Serve the dish at the table with the sauce on the side

  • 2 blackberries, halved
  • 1 pinch of chopped parsley