Venison loin with truffle gnocchi, braised cabbage and salsify
Ingredients
Fresh Meat
- 960g of venison loin, in a single piece (or 2 smaller fillets)
- 800g of venison bones, and/or trimmings (if you buy venison saddles you can break them down into loins for above and use the trim and bones for the sauce)
Dairy
- 50g of salted butter
- 80g of salted butter, chilled and cubed
- 40g of butter
- 50g of butter
- 30g of butter, plus extra for frying
- 2 tbsp of crème fraiche, in a piping bag
Fruit & Vegetables
- 3 garlic cloves, bashed in skins
- 1 carrot, sliced
- 1 celery, sliced
- 2 shallots, sliced
- 1/2 garlic bulb, cloves peeled and roughly chopped
- 400g of chestnut mushrooms, sliced
- 20 juniper berries
- 300g of floury potatoes, Ruth uses Red Rooster, baked until soft and the flesh scooped out and passed through a fine sieve
- 1 Granny Smith apple
- 1/4 red cabbage
- 200ml of apple juice
- 1/4 small celeriac
- 40g of black garlic cloves, peeled
- 1/4 lemon
- 1/2 Granny Smith apple, cut into 1cm matchsticks
Salad & Fresh Herbs
- 3 sprigs of thyme
- 10g of thyme
- 1 thyme
- red vein sorrel leaves
- chervil leaves
Oils & Vinegars
- 1 dash of vegetable oil
- 30ml of vegetable oil
Store Cupboard
- table salt to season
- 20 black peppercorns
- 1 egg
- 100g of 00 flour
- 2g of salt
- 3g of table salt
- 2g of table salt
- 125ml of chicken stock, warm
- 1g of salt
Beverages
- 200ml of red wine
- 100ml of port
Cooking Sauces
- 400ml of brown chicken stock
Delicatessen
- 400ml of veal stock
Speciality Ingredients
- 3g of truffle paste
- 200g of salsify root
Bakery
- 20g of nutritional yeast
Spices & Dried Herbs
- 3g of freshly ground black pepper
- 1/2 cinnamon stick, 1 star anise and 2 cardamom pods, in a spice bag