Loin of Venison with black pudding puree, black pudding crumb, radish, Jerusalem artichoke crisps & hash and jerk salsify

Michael Wignall

Michael Wignall

7th January 2019
Michael Wignall

Loin of Venison with black pudding puree, black pudding crumb, radish, Jerusalem artichoke crisps & hash and jerk salsify

"Game, shooting and eating, is at the heart of most rural communities in the UK and I think its important that we keep the tradition going. As a chef, it’s important to work with the season and Game is a real highlight, I have it on the menu for as long as I can. Its versatile, readily available and of course the flavour is second to none."

Michael Wignall will be cooking this Loin of Venison with black pudding puree, black pudding crumb, radish, Jerusalem artichoke crisps & hash and jerk salsify recipe at The Staff Canteen Live at the Professional Kitchen and Foodservice Show at the NEC, Birmingham. (22nd-23rd January 2019) Get your tickets now at: https://pks-fss-2019.reg.buzz/


  • Serves 4
  • Loin of Venison
  • 500g loin of Venison
  • Black Pudding Puree:
  • 25ml madiera
  • 12.5ml cabernet sauvignon vinegar
  • 25ml ruby port
  • 70ml chicken jus
  • 1 x boudin noir
  • Black Pudding Crumb:
  • 1 inch Slice of Brioche, cut into equal squares
  • 80g Boudin Noir (Black pudding) - skin removed.
  • 8 radishes
  • Artichoke Crisps & Hash:
  • 10 x Jerusalem artichokes. Washed and lightly scrubbed (be careful not to break through the skin)
  • 2 x leaves of Sage
  • 1 x sprig of Thyme
  • 1 x clove of Garlic, peeled and cut in half
  • Jerk Salsify:
  • 2 x long salsify (washed and peeled and keep in lemon water, until ready to use)
  • 80g demerara sugar
  • 20g salt
  • 0.5g cayenne
  • 1.5g nutmeg
  • 0.5g five spice
  • 0.5g ginger


Ensure that the venison you use has been hung properly. For the best results, season with salt and pepper and seal in a pan. Then oven roast for approximately 2 minutes on one side with a small knob of butter, turn over and cook for a further 2 minutes. Lift out of the oven and rest.
For the black pudding puree:
Reduce cabernet sauvignon to a syrup
Add alcohol and reduce
Add chicken jus and boudin noir
Blend and pass through a fine sieve
For the black pudding crumb:
Fry the brioche on all sides until golden brown
Fry the black pudding
Leave to cool and once cold, blitz to a crumb
Clean the radishes and glaze in a pan with a little butter.
To add colour, you can leave the green tops on the radish.
For the artichoke crisps and hash:
With 10 of the Jerusalem artichokes, wrap in tin foil, with sage, thyme, garlic and roast in the oven at 180 degrees for 40 minutes. Once cooked, take out of the oven and foil, splitting in half but keeping the skin as a whole.
Scoop out the insides using this for the hash, and set skins aside to dry or dehydrate, to use later on as a crisp.
For the jerk salsify:
Blend the sugar, salt, cayenne, nutmeg, five spice and ginger, to make the jerk seasoning. Set aside in an air tight container until ready to use. (This seasoning should keep for up to two months.
Wash and peel your salsify as quickly as possible and place into lemon water to stop the salsify going brown.
For best results, water bath at 92 degrees for 24 minutes. (If you don’t have a water bath- in a sauté pan, cover the salsify with vegetable or chicken stock and cook until tender (approx 15- 20 minutes. It should have a slight bite to it).
To finish the salsify, fry in oil and butter until a light golden brown and lightly sprinkle with the jerk seasoning.
To plate, dress with your own style. I normally start with the puree’s, then the vegetables and lastly, the protein and the sauce. Try and visualise it on the plate before placing anything on the plate, maybe even sketch it out.

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