Fillet Of Venison, Mature Cheshire Cheese And Kirks Of Cheshire Bacon Croquettes

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 25th July 2013
North West Young Chef of the Year

Fillet Of Venison, Mature Cheshire Cheese And Kirks Of Cheshire Bacon Croquettes

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 Fillet Of Venison, Mature Cheshire Cheese And Kirks Of Cheshire Bacon Croquettes recipe a try for yourself? This is Nigel Hankey from Red House Brasserie's recipe for his main course cooked during Cheshire Heat of North West Young Chef Competition 2013


  • Venison fillet 8 – 12oz
  • Cheshire cheese 40g
  • Potatoes 100g
  • Kirks bacon 40g
  • Celeriac 500g
  • 1 tbsp olive oil
  • Knob of butter, for frying, plus 50g/2oz extra, cut into cubes
  • Small onion, chopped
  • 1 litre/1 pint 16fl oz chicken stock
  • 50ml/3½fl oz double cream
  • Salt and freshly ground white pepper
  • Spring greens
  • Banana shallots 50g
  • Leek
  • Juniper berries
  • 1 clove of garlic
  • Veal jus


For the venison, heat pan, season, add oil to pan, ensure pan is extremely hot, seal venison in the pan then put in over for a few minutes then leave to rest.
For the croquettes make mash potatoes, leave to cool, fry bacon then add to mash and add small cubes of cheese to the mash, mix then pani and bread crumb deep fry or pan fry until golden brown
For the celeriac purée, heat the oil and butter in a separate pan over a medium heat. Add the onion and fry gently to soften, but not colour.
Add the celeriac and fry for one minute, then add the stock. Bring to the boil, then reduce the heat to simmer until the celeriac is tender.
Drain the celeriac and onion mixture and reserve the stock. Allow to cool for a few minutes.
Place the celeriac and onion mixture into a food processor with a few tablespoons of the reserved cooking stock. Add the 50g/2oz butter and blend until smooth.
Transfer to a bowl or jug and add the cream and season to taste with salt and freshly ground white pepper. Set aside and keep warm.
For the spring greens, cut the trimmed spring greens in half lengthways. Bring a wide, shallow pan of salted water to the boil and add the spring greens. Bring back to the boil and cook briefly, about 1-2 minutes, then drain well. add to shallot and garlic butter season taste and serve
For the shallots and leeks simmer in a pan of water for 1 to 2 minutes then drain and refresh in ice water put a hot pan on and place shallots and leek in until they darken slightly
For the celeriac crisp peel celeriac in to strips blanch for 10 seconds in water refresh then leave in hot plate over night season well with pepper and a little salt
For the juniper jus crush juniper berry mix with veal jus and a little game jus taste and serve

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