Aged Loin of Yorkshire Venison recipe by Paul Leonard

Paul Leonard

Paul Leonard

8th November 2018
Paul Leonard

Aged Loin of Yorkshire Venison recipe by Paul Leonard

Aged Loin of Yorkshire Venison recipe by Paul Leonard, head chef at the Burlington restaurant.

Ingredients

  • Serves 4
  • 500g Aged Venison Loin
  • 24 Baby Bulls-blood Beetroots
  • 400ml Beetroot Juice
  • 40 Elderberries (if unavailable 8 Blackberries can be used)
  • 10ml Rapeseed Oil
  • 50ml Sherry Vinegar
  • 100ml Double Cream
  • 8 Beetroot or Baby Chard Leaves

Method

1. Start by Preparing the Venison, remove any sinews, roll tightly in cling film and chill in the fridges this will help to keep a more round shape when cooking the Venison, it is best to do this a few hours before cooking for the best results.
2. Next take the baby beetroots, place them in a pan and cover with water add 1 tsp, of salt the same of sugar and 40ml of the sherry vinegar, bring the pan to the boil then simmer until the beetroots are tender, then allow to cool slightly in the water then remove
3. To peel the beetroots, use a pair of gloves and rub the skins, and they will slide off yet the beetroot will keep its natural shape.
4. Now take the Double Cream up to the boil in a clean pan, place 12 of the cooked beetroots into a blender then add just enough of the cream to blend smoot, note you may need slightly more or less depending on the size of the beets. Once your puree in smooth pass and hold in a warm place.
5. To make the dressing take the beetroot juice and reduce it down to 50ml then add the rapeseed oil and a few drops of sherry vinegar then whisk together.
6. Next take the dressing and stir the elderberries into it.
7. Take the venison out of the fridge and bring up to room temperature. Heat a large frying pan with a small amount of oil. Season with sea salt then seal all around the venison loin the place in a preheated oven at 190’c for 4 minutes the turn and give it another 4 on the opposite side. Remove the venison from the oven add a knob of butter, let it melt and start to foam when this happens baste the venison for a further 1 minute, remove from the pan and place on a resting rack for around 10 minutes.
8. Once the venison has rested for around 8 minutes sauté the beetroot leaves of in a little foaming butter then season.
9. To dress the plate start with a few dots of the beetroot puree then add the warmed baby beetroot, then carve the venison into 4 the finish the plate with the beetroot leaves, and finally the beetroot and Elderberry Dressing.

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  – 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 16 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 560,000 followers across Facebook, X, 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.