Cartmel Valley Roe deer with vintage beetroots, caramelised cauliflower, red chicory and trumpet mushrooms

Simon Rogan

Simon Rogan

10th February 2016

Cartmel Valley Roe deer with vintage beetroots, caramelised cauliflower, red chicory and trumpet mushrooms

As part of The Staff Canteen Live, Simon Rogan will be creating his Cartmel Valley Roe deer recipe with vintage beetroots, caramelised cauliflower, red chicory and trumpet mushrooms for his demonstration at Hotelympia 2016 - Skillery supported by the Craft Guild of Chefs and in association with Westlands and Robot Coupe. Tickets are still available and can be purchased here- www.hotelympia.com/whats-on/the-staff-canteen-skillery. If you are unable to get a ticket the event will be streamed live in real time direct onto The Staff Canteen YouTube channel- www.youtube.com/user/StaffCanteen

Ingredients

  • 2 x 200g split saddle pieces roe deer from Cartmel valley
  • 2 thyme sprigs
  • 2 cloves garlic
  • 3 juniper berries
  • 220g butter
  • 2l beetroot juice
  • 1 scobie
  • 2/4 clamped Cylindra beetroots depending on size
  • 100g red wine vinegar
  • 1 head of cauliflower
  • 100ml cream
  • 300ml 321 pickle
  • 1 red chicory
  • 60g trumpet mushrooms
  • 300g Venison jus
  • 200g Reduced smoked beetroot juice
  • 45g Elderberry vinegar
  • Red mustard leaves / flowers
  • Beetroot crumb
  • Salt/pepper

Method

For the Roe deer:
Seal the venison portions in a pan with 100g of the butter some thyme, juniper and garlic and roast at 180c for aprox 3-4 mins until 45c in the centre to be served med-rare. Rest for 5 mins and then take it off the bone and remove any sinew and carve.
Beetroot Kombutcha:
Peel and juice beetroots. In a fermentation container mix the juice and scobie and leave for 3-5 days for the juice to become slightly acidic. Remove the scobies from the juice and pass through a super bag. Reduce the beetroot juice on the rota-vap by half for the sauce and a syrup for the beetroot glaze.
Vintage beetroots:
Cook them in water with salt and red wine vinegar until fully cooked. Peel and portion the beetroots. Glaze the beetroots with beetroot kombutcha and dehydrate them in a dry 70c oven for approx 2hrs, continually glazing them with the kombutcha.
Caramelised cauliflower florets:
Make cauliflower florets and cut them in half making sure that they all have a flat edge so that they caramelise nicely. Dust the bottom of a pan lightly with icing sugar, add the florets and 50g and put a lid on the pan and leave the florets to slowly steam and caramelise. Cook until soft and caramelised.
Caramelised cauliflower puree:
Using all the remaining cauliflower trim we make the puree. Finely chop the floret trim into cauliflower cous cous and roast in 50g butter until golden brown. Blend with reduced whipping cream until smooth. Pass through chinois and chill.
Pickled Red chicory:
Split all the leaves and compress the red chicory in a 3-2-1 pickle for 10 seconds in vac-pac machine.
Trumpet mushrooms:
Clean and wash the trompettes and dry out on j-cloths until fully dry. Saute in 20g butter
Trumpet powder:
All the remaining trumpet mushroom trim, dry out in the dehydrator overnight and blitz into a fine powder.
Smoked beetroot sauce:
Once the beetroot juice has been reduced by half in the rota-vap, smoke the juice in the bradley smoker for 3 hours. Combine the venison sauce, reduced smoked beetroot juice and elderberry vinegar and slightly thicken.
Red mustard leaf / flowers:
Pick and refresh in iced water.
To finish:
Place a spoon full of the cauliflower puree on the plate and place the boned venison loin to the side. Arrange over the cauliflower florettes, trumpet mushrooms and the endive. Sprinkle a pinch of the trumpet and beetroot powders, Spoon around some smoked beetroot sauce, scatter with the mustard leaf and flowers, finishing with a little rapeseed oil
Equipment list:
Butchers saw
Saute pans x3
Large pans x2 with lids
Chinois
Vita-mix
Small laddle
Silpat mats
Salad spinner
Service trays