Pan Roast Loin of Roe Buck Venison, with Spiced Braised Red Cabbage, Parsnip Puree, Spring Baby vegetables and a orange and juniper Jus

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 19th April 2012

Pan Roast Loin of Roe Buck Venison, with Spiced Braised Red Cabbage, Parsnip Puree, Spring Baby vegetables and a orange and juniper Jus

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 Pan Roast Loin of Roe Buck Venison, with Spiced Braised Red Cabbage, Parsnip Puree, Spring Baby vegetables and a orange and juniper Jus recipe a try for yourself? Cooked by Owen West, Merseyside Young Chef of the Year 2012. This heat of the North West Young Chef of the Year Competition was held on 17th April 2012 at St Helen's College.

Ingredients

  • Small Loin of Roe Buck Venison
  • Small head of red cabbage
  • 2 large parsnips
  • 1 orange
  • Baby vegetables
  • Small bunch of Wirral watercress
  • Spices - juniper, cinnamon, star anis
  • 200ml of red wine
  • 30ml of red wine vinegar
  • 200ml Signature Beef Jus

Method

Loin of Venison Pan fried roasted in the oven to finish the cooking. Thinly sliced red cabbage sweated in a little butter until softened.
Add red wine vinegar and brown sugar and spices, simmer until reduced to the correct consistency. Dice parsnips and sweat in butter, add water and simmer until soft, pass and blend with butter and cream. Brown venison bones in a pan then deglaze with red wine, add orange peel and juniper berries, reduce by half and add jus base. Simmer until correct consistency and taste for seasoning, clean all baby vegetables and trim to required shape, cook in salted boiling water with a knob of butter.