Maple glazed roasted venison, stuffed cabbage, celeriac and cranberries

The Federation of Quebec Maple Syrup Producers (FPAQ)

The Federation of Quebec Maple Syrup Producers (FPAQ)

Standard Supplier 15th August 2017

Maple glazed roasted venison, stuffed cabbage, celeriac and cranberries

Venison recipes are becoming more popular in recent times as venison becomes a more mainstream meat in the UK. With flavours and cooking methods to suit a range of skill sets, why not give this maple glazed roasted venison, stuffed cabbage, celeriac and cranberries recipe a try for yourself? This recipe comes from Nathan Eades of Simpsons Restaurant which holds a star in the Michelin Guide UK. Serves 6. In association with The Federation of Quebec Maple Syrup Providers.

Ingredients

  • For the venison:
  • 6 x 4oz venison loins
  • 1L water
  • 100g salt
  • 250g butter
  • 250ml maple syrup to glaze
  • Cabbage Filling – Maple cure slow cooked haunch of venison:
  • 500g haunch of venison
  • 1 litre water
  • 100g salt
  • 50g maple sugar
  • 500g veal stock
  • 2 tblsp baby capers
  • 1 shallot brunoise
  • For the celeriac:
  • 6 celeriac
  • 500ml clarified butter
  • 200g potato flour
  • Cranberry puree:
  • 1kg cranberries, frozen is fine
  • 30g sugar
  • 30g orange juice
  • 2 shavings of fresh orange zest
  • For the sauce:
  • 250g chicken wings
  • 50g shallots
  • 30g button mushrooms
  • 1 bay leaf
  • 100ml sherry vinegar
  • 250ml Madeira
  • 1litre reduced brown chicken stock.
  • 250ml veal stock

Method

For the venison:
Bring the water to the boil and whisk in the salt. Once dissolved, allow to cool >4ºC. Once the brine is cold, submerge venison in the brine for 1 hour. Once brined, remove the venison and pat dry with a cloth to absorb any excess moisture.
To cook:
Set a rational oven to 80ºC. Sear the venison in a hot pan until golden brown. Place the venison loins onto a wire rack, put into the oven and insert the probe to the core. Set the core temperature to 52ºC. Once cooked, sear the venison again in a hot pan. Allow 5 minutes resting time and carve. Brush with burnt butter.
Cabbage Filling – Maple cure slow cooked haunch of venison:
Brine haunch of venison for 1 hour. Place in vac pak bag and seal. Cook at 80ºC for 10 hours in a water bath.
Shred haunch down, reduce 500ml of veal stock and add ultratex to thicken. Add shallots, capers and mix. Portion into 30g balls.
For the celeriac:
Peel the celeriac and slice in half. Using a meat slicer, slice the celeriac thinly about 3mm thickness.
Prepare a 1/3 gastronorm; spray with one spray and line with silicon paper. Dip the sliced celeriac in clarified butter and place in the gastronorm; slightly overlap each celeriac (as you would for a dauphinoise). Once each layer is complete, season with salt and sprinkle with potato flour. Repeat the layering, salt and flour process until you have filled the gastronorm; make sure that the celeriac slightly domes the tray. Place a layer of silicon paper over the top, put another 1/3 gastronorm on top and cook in a pre-heated rational 170C for 45 minutes, or until cooked. Once cooked, place in a fridge and weigh down to press the celeriac; allow to chill overnight. Once chilled, slice a 2cm x 6cm rectangle and reserve for service. To reheat, fry in a pan until golden brown.
Cranberry puree:
In a pan, bring the orange juice, zest and sugar to the boil. Add the cranberries to release the juices.
Strain, reserving the juice and the berries separately. Reduce the liquor to a syrup. Add the berries to a liquidiser, adding the syrup slowly until consistency has been achieved.
For the sauce:
Roast the chicken wings in an oven at 200˚C for about 10-15 or until golden brown. When roasted strain through a colander to remove any fat. Wash and chop the shallots and mushrooms and start to sweat in a pan. Add the chicken wings to the pan.
Add the sherry vinegar to de glaze the pan. Add the herbs and Madeira and reduce by half. When reduced add the chicken stock and reduce by half.
Then add the veal and reduce to the consistency.
Strain through a fine chinois and place in a Bain-marie until needed.
To Assemble:
Place a slice of the venison onto the plate. Place a drop quenelle of puree to the top right of the meat
Place the chou farci just down for the puree, in a semi-circle form. Place the celeriac at the bottom of the semi-circle. Sauce and serve excess in a jug.