Will Holland's Shropshire Cook Off Dish ...


  • Ingredients for venison

  • 1 long saddle of Mortimer Forest venison, well hung

  • 6-12 slices smoked streaky bacon

  • 50g butter

  • Ingredients for red wine marinade

  • 1 carrot, peeled and chopped

  • 1 onion, chopped

  • 1 head garlic, roughly chopped

  • 1 sprig thyme

  • 1 stick celery, roughly chopped

  • 1 leek, roughly chopped

  • 12 black peppercorns

  • 12 cloves

  • 12 juniper berries

  • 750ml red wine

  • Ingredients for beetroot

  • 6 large beetroot, peeled

  • 5 litres water

  • 1 sprig thyme

  • 1 bulb of garlic

  • 750ml red wine vinegar

  • 5 bay leaves

  • 5g black peppercorns

  • 375g sugar

  • 100g salt

  • Ingredients for salsify

  • 1 litre brown chicken stock

  • 6 salsify

  • 1 sprig thyme

  • 3 cloves garlic

  • 6 black peppercorns

  • 3 bay leaves

  • Salt and sugar to taste

  • Ingredients for poached blackberries

  • 110g caster sugar

  • 110g water

  • 150g blackberries

  • Ingredients for blackberry puree

  • 500g blackberries

  • 150g caster sugar

  • ½ lemon, juiced

  • 500g beetroot trimmings

  • Ingredients for braised red cabbage

  • 1 orange, zested and juiced

  • 5g black peppercorns

  • 5g cloves

  • 5g star anise

  • 1 cinnamon stick

  • 100g demerara sugar

  • 200g redcurrant jelly

  • 50ml red wine vinegar

  • 375ml red wine

  • 1 large red cabbage, shredded

  • Ingredients for sauce

  • 500g venison bones, chopped

  • 100g butter

  • 50g onion, chopped

  • 50g carrot, chopped

  • 12 juniper berries

  • 2 sprigs thyme

  • 2 bay leaves

  • 500ml red wine marinade (from reserved venison marinade)

  • 1 litre brown chicken stock

  • 50g 70% bitter chocolate, finely grated

  • 50ml crème de mûre

  • Ingredients for salted grue de cacao tuiles

  • 300g caster sugar

  • 100g glucose

  • 250g butter

  • 100ml milk

  • 5g pectin

  • 300g grue de cacao

  • 5g sea salt crystals


  • Method for venison:

  • 1.

    Ask your butcher to remove the long strap loins out and trim off all excess sinew. Also ask for the carcass to be chopped and reserve for later.

  • 2.

    Combine all the marinade ingredients in a bowl and mix together.

  • 3.

    Marinade the venison loin in the marinade for 1 hour then remove and pat dry with kitchen paper, reserving the marinade.

  • 4.

    Wrap the venison in thinly sliced smoked streaky bacon.

  • 5.

    Cook lightly in a frying pan with butter for approximately 12 minutes.

  • 6.

    Rest well before carving.

  • Method for beetroot and salsify:

  • 1.

    Place the beetroot into a large saucepan with all the remaining ingredients in the beetroot list.

  • 2.

    Bring to a simmer and gently poach until tender – about 1 hour.

  • 3.

    Drain, reserving the cooking liquid.

  • 4.

    Using a small melon baller scoop the beetroot into parisienne balls.

  • 5.

    Set aside both the liquid and beetroot balls and trimmings.

  • 6.

    Peel the salsify and reserve in acidulated water.

  • 7.

    Place into a saucepan with all the remaining ingredients and bring to a simmer.

  • 8.

    Gently poach for 12-15 minutes until tender.

  • 9.

    For the finishing liquor pour 1 litre of the cooking liquid into a pan, add the sugar and bring to a simmer.

  • 10.

    Add the beetroot parisienne and salsify to heat through and glaze before serving.

  • Method for poached blackberries:

  • 1.

    Place the sugar and water into a saucepan and simmer until the sugar has dissolved.

  • 2.

    Add the blackberries and cook for 2-3 minutes until soft and warm.

  • Method for beetroot and blackberry puree:

  • 1.

    Place the blackberries in a pan with the sugar and lemon juice and cook until soft and tender.

  • 2.

    Blend until smooth in a food processor with the reserved cooked beetroot trimmings.

  • 3.

    Pass through a fine sieve and reserve.

  • Method for red cabbage:

  • 1.

    Place all the ingredients into a saucepan, bring to the boil then reduce the heat and simmer gently for 2–3 hours or until the cabbage is soft and the liquor is reduced

  • Method salted grue d’cacao tuille:

  • 1.

    Preheat the oven to 175C/350F/Gas 3½.

  • 2.

    Place the sugar, glucose, butter and milk into a saucepan and bring to the boil.

  • 3.

    Add the pectin and take to 102 ˚C on a sugar thermometer.

  • 4.

    Pour onto the grue de cacao and salt and mix well.

  • 5.

    Roll the mix thinly between 2 pieces of silicone paper and place onto a baking sheet.

  • 6.

    Bake in the oven for 10 – 12 minutes or until crisp.

  • 7.

    Break into rough pieces.

  • Method for sauce:

  • 1.

    Heat a sauté pan until hot, add the butter and venison bones and caramelise until golden brown.

  • 2.

    Add the carrot, onion, juniper, thyme and bay leaves and cook for a further 5 minutes.

  • 3.

    Pour into a sieve to remove the excess fat.

  • 4.

    Reduce the red wine marinade by ¾.

  • 5.

    Add the rest of the ingredients apart from the chocolate and crème de mûre.

  • 6.

    Simmer gently, skimming continuously until a saucing consistency is achieved.

  • 7.

    Pass through a fine chinoise and a double lined muslin cloth.

  • 8.

    Add the chocolate and crème de mure to finish the sauce.

  • To Serve:

  • 1.

    On a clean rectangular plate paint a horizontal strip of the blackcurrant puree along the length of the plate using a pastry brush.

  • 2.

    Put a chef’s square on the centre of the plate and fill with a portion of the red cabbage. Remove the square.

  • 3.

    Place some of the beetroot parisienne, salsify and blackberries either side of the cabbage.

  • 4.

    Along the length of the plate make two dragged quenelles of the beetroot and blackberry puree in opposite directions.

  • 5.

    Place 3 pieces of venison per portion on top of the cabbage.

  • 6.

    To create some height on the plate stand 2 pieces of the tuille either side of the venison, leaning against the beetroot and salsify.

  • 7.

    Drizzle the sauce on top of the venison to finish.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 2456kj
  • Fat Total 91g
  • Saturated Fat 48g
  • Protein 69g
  • Carbohydrate 343g
  • Sugar 267g
  • Sodium 5721mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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