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Try Matt's mouth-watering venison dish!
To make the crépinettes, heat a little oil in a large saucepan and sauté carrots, celery and onion for 3-4 minutes or until lightly golden. Stir in garlic, pancetta and the brandy and cook for further minute or two, remove from heat and set aside to cool.
Meanwhile, dry roast the quatre épices in a hot pan, shaking pan occasionally for 1 minute or until the spices release their aromas. Combine in a bowl with venison mince, pancetta mixture, egg and a generous pinch of salt, then mix together well.
Spread a 15-20cm square of caul fat on a board and place a heaped tablespoon of the venison mixture in the centre. Wrap the caul fat around to enclose and make a neat round parcel. Repeat until all the mixture is used up.
Heat a large heavy based fry pan over medium-high heat until hot, add a little oil then add the crépinettes and cook for 1-2 minutes on each side or until browned and sealed. Meanwhile, bring veal jus to the simmer in a separate saucepan, pour in enough hot veal jus to come halfway the crépinettes and bring to the simmer. Reduce heat to medium and simmer, basting and turning crépinettes occasionally so they cook evenly, for 8-10 minutes or until crépinettes feel firm when gently squeezed.
Season the venison loin with salt and pepper. Heat the oil in a frying pan over high heat until hot, then add the loin and sear for 2 minutes on all sides - this should take about 8 minutes for medium-rare. Remove venison loin from pan, cover with foil and leave to rest while you cook the mushrooms.
In the same pan, add a little more oil and toss in the mushrooms and cook for about 2 minutes, then add the butter and cook for a further 2-3 minutes or until tender, season to taste.
To Serve: Arrange crépinettes on serving plates with sliced venison, sautéed mushrooms, watercress and beetroot relish and serve.:
Quatre épices is a spice blend often used when making terrines and forcemeats it is generally a mixture of four or five spices including white pepper, nutmeg, cinnamon, cloves and ginger ground into a powder. Quantities can vary depending on your taste. You can also buy it at some specialist spice stores. Caul fat (also known as lace fat) is a fine web-like fatty membrane that surrounds the organs of some animals. You may have to ask your specialist butcher for it and you’ll need to soak it in acidulated water overnight to remove any blood. Drain and squeeze thoroughly dry before you use it. Veal jus (sometimes sold as veal glace) is available from select specialist food stores and specialist butcher. Make sure you buy good quality veal jus.
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