https://www.lifestylefood.com.au/recipes/11949/roast-mortimer-forest-venison-loin-with-bitter-chocolate-blackberries-and-beetroot

LifestyleFOOD.com.au

Will Holland's Shropshire Cook Off Dish ...

Ingredients

  • 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

  • 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.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Average 0
  • Total 0
  • On Air Score 0
  • Viewer Score 0