Venison loin with parsley root puree from Luke Matthews, executive head chef at Chewton Glen

Williams Refrigeration

Williams Refrigeration

Standard Supplier 28th June 2017

Venison loin with parsley root puree from Luke Matthews, executive head chef at Chewton Glen

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 Venison loin with parsley root puree from Luke Matthews, executive head chef at Chewton Glen recipe a try for yourself?

Ingredients

  • Venison Loin:
  • 4x 120gm venison loin portions
  • 20gm cracked black pepper
  • Parsley Root Puree:
  • 200gm parsley root peeled & diced evenly
  • 20gm butter
  • Water to cover
  • Salt & pepper
  • Double cream
  • Sloe Gin Jus:
  • 1Kg duck Bones
  • 150gm mirepoix
  • 1ltr veal stock
  • 500ml water
  • 300ml sloe Gin
  • 100ml reduced veal stock
  • Parsley Root Crisp:
  • 1x parsley root peeled and then peel the flesh into long strands
  • To dress:
  • 100ml water
  • 4x baby leek blanched
  • 2x grellot onions blanched
  • Few leaves of coloured kale blanched

Method

Venison Loin and Parsley Root Puree:
In a pan add the parsley roots, butter, water and seasoning. Cook until tender then pass and retain liquid, add to a blender and puree. Add the cream and a little of the cooking liquor as required to a spreading consistency and reserve until required.
Sloe Gin Jus:
Colour the bones in a thick bottomed pan then strain off the fat. Add the mirepoix and colour. Pour in the gin and reduce till nearly dry. Add the stocks and water and bring to the boil, simmer on a low heat for about an hour skimming all the time. Remove and pass, taste and if required add a further reduction of the gin.
Parsley Root Crisp:
Drop into a fryer at 180°C, remove when golden and put onto kitchen roll to drain the season with salt.
To Finish:
Warm the oven to 180°C, heat an oven proof frying pan with a little vegetable oil. Roll the venison in the black pepper and add to the hot pan, sear on all sides and put into the oven, depending on the size of the loin it will take around 5 minutes, turn the meat half way though and add a knob of butter, remove and rest.
To dress:
Warm a sauté pan with 100ml of water a good knob of butter and some salt & pepper and shake to emulsify then add in the blanched baby leeks and grellot onions along with a few leaves of coloured kale. Shake till warm adding in some seasoning.
Warm the purée and sauce and spread some of the puree onto the centre of the plate, drain the vegetables and arrange on and around the puree. Cut the meat in half top with the leek and drizzle some of the sauce around finally a few of the crisps on top

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