'Oh deer, it's time for your penicillin' by Ross Bryans

Ross Bryans

Ross Bryans

30th August 2018
Ross Bryans

'Oh deer, it's time for your penicillin' by Ross Bryans

'Oh deer, it's time for your penicillin' by Ross Bryans - this was the meat dish served at the Scotland heat on Great British Menu 2018.

Venison rack wellington, mulled wine red cabbage, sweet potatoes and a yeasted sauce


  • 1 venison saddle best end
  • Crepes
  • 100g of plain flour(sieved)
  • 3 whole eggs
  • 25g of butter (cooked to noisette)
  • 250ml of milk
  • 20g of chopped parsley
  • Mushroom duxelles
  • 300g of button mushrooms
  • 1 clove of garlic
  • 1 large banana shallot
  • 300ml of heavy double cream
  • Chicken mousse
  • 2 boneless, skinless chicken breast
  • Double cream to the weight of 1.5 of the trimmed and blended chicken breasts
  • wellington
  • 1 Box of pre rolled puff pastry
  • 1 Packet of pre sliced parma ham
  • 1 Recipe of crepes
  • 1 Recipe of chicken mousse
  • Sweet potato chips
  • 3 large sweet potatoes
  • yeasted venison sauce
  • Trimmings from the best end of venison rack (chopped up small)
  • 2 banana shallots
  • 2 cloves of garlic
  • 150g of nutritional yeast flakes
  • 250ml of red wine
  • 150ml of port
  • 3 sprigs of thyme
  • 1 sprig of rosemary
  • Splash of sherry vinegar
  • 600ml of reduced veal stock (pre-made prior to the completion day)


1. Start by splitting the lower ribs open
2. Using a sharp knife cut down both sides of the spin until you hit the top of the ribs joining the spin
3. With a cleaver, gently remove the loin and the connected rib bones carefully on both sides
4. Start now to saw the rib bones to a 5inch size and then french trim the bones clean.
5. Remove all the silver sinus on the lion
6. With butchers, twine start to tie the loin into a barrel shape making sure to go between each bone carefully. this with help keep the bone straight.
7. In a hot large pan drizzle some vegetable oil, season the loin and sear quickly all over in the hot pan.
8. Once seared remove and chill immediately, when chilled remove the butchers twine.
9. Set aside in the fridge.
1. In a metal bowl place the flour and the chopped parsley.
2. Add the 3 whole eggs and the noisette cooked butter.
3. Add 1/3 of the milk and whisk the mixture together.
4. Now add the remaining milk and whisk again until smooth and place in the fridge to chill the mix.
5.To cook the crepes, use a medium size non-stick frying pan and add a touch of vegetable oil (just a little) ladle the mixture into the centre of the pan and swirl it to the edges.
6. Cook the crepes evenly on both sides lightly golden brown.
reserve till needed.
Mushroom duxelles
1. Remove the stalks from the button mushrooms and dice them.
2. Finely dice the shallots and the garlic.
3. In a wide based, medium sized pan add a drizzle of vegetable oil.
4. Sweet the shallots and garlic gently on a low heat with no colour.
5. When softened add the button mushroom dice and continue to sweet until the liquid starts to come out from the mushrooms.
6. Cook until all the liquid is evaporated and now add the cream and reduce until the cream coats the mushrooms.
7. Remove from the pot and chill quickly.
8. Reserve on the side until needed for the chicken mousse.
Chicken mousse
1. Trim and remove all the sinus in the chicken breasts and dice in to 2-3inch pieces.
2. Place inside a chilled robot coup machine and blend until smooth
3. Remove from the robe coup and place onto a drum sieve and push the chicken through the sieve .
4. Weigh the chicken and then place into a metal bowl over ice
5. Start to add the cream to the weight of 1.5 to the weight of the chicken gradually, mixing well until all the cream is incorporated.
6. Add now the chilled mushroom duxelles to the mix and fold in gently
7. Season at the very end and reserve in the fridge until needed.
1. Start by laying out cling film on the bench (doubled up)
2. lay down the crepes first evenly to the size of just larger than the venison rack
3. Spread over the chicken and mushroom mousse and completely cover the crepes.
4. Next add the parma ham by laying the slices out neatly on top of the mousse
5. Using a pastry nossel and measuring the distance between the bones, push down and cut out the circles through the mix.
6. Take the venison rack and line up the bones and place them through the holes encasing it around the venison rack. wrap around as tight as possible and set in the fridge .
7. Roll out the puff pastry to just longer than the wrapped venison loin. As before measure out the distance between the bones and make them, using the pastry nossle cut out the whole. remove the cling film from the venison loin and repeat the process in wrapping the venison. tuck in the ends and egg wash the venison
8. Cook at 180c fan 3 on temperature control to 34c core temperature.
9. Allow to rest for 15-20 minutes before serving.
Sweet potato chips
1. Peel and shape the sweet potatoes and cut into wedges.
2. In a pot add the potatoes and cover with cold water and bring to the boil.
3. Drain the potatoes and allow to air cool.
4. Blanch the potatoes in the deep fat fryer at 140c
5. For serving, raise the temperature of the fryer to 180c and cook the wedges to golden brown and crispy.
Venison sauce
1. In a hot heavy based sauce pan start to roast the venison trimmings until well coloured to a dark golden brown.
2. Slice the banana shallots length ways and crush the garlic
3. Add them to the pot with the herbs and cook until soft.
4. Remove the contents of the pan in to a colander
5. Keep the pan hot and de-glaze with the sherry vinegar
6. Scrap the bottom of the pan with a spatular and clean of the roasted bottom of the pot.
7. Add back in the roasted bones and shallots and add the alcohol
8. Reduce the alcohol to a glaze in the bottom of the pan
9. Add the veal stock and bring to the boil.
10. Reduce the heat to a simmer and cook the sauce gently
11. Pass through a fine sieve and finish with the flaked nutritional yeast.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.