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.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you