- 1 loin venison (sinew removed) cooked medium rare
- 2 venison shins
- 2 carrots
- 4 shallots
- 1 leek
- 3 celery sticks
- 1 bottle red wine
- 5 litres game stock
- 4 juniper berries
- 2 bay leaves
- 50ml red wine vinegar
- 1 celeriac
- 150g unsalted butter
- 200ml vegetable stock
- 75ml double cream
- 4 green savoy cabbage leaves
- 1 punnet blackberries
- Charred wild cabbage
- Morels
South Downs venison Charred celeriac, osso bucco & blackberries by Nigel Mendham
South Downs venison Charred celeriac, osso bucco & blackberries by Nigel Mendham
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 South Downs venison Charred celeriac, osso bucco & blackberries by Nigel Mendham recipe a try for yourself? Recipe by Nigel Mendham. In association with Wild Harvest
Ingredients
Method
To prepare the venison shin:
Chop all the vegetables for mirepoix and wash.
Seal the shins in a hot pan
Remove from the pan and deglaze with the red wine vinegar
Add the mirepoix, bay and juniper
Cook until soft
Add the shins and red wine
Reduce by half
Add stock and bring to the boil
Skim
Braise @160 degrees for 3 hours
Allow to cool in cooking liquid
Remove the meat and clean removing any sinew or fat
Weigh out the meat into 35g
Sieve the cooking liquor and reduce to correct consistency
Blanch the cabbage leaves
Cut out and wrap the venison shin in the cabbage
Cut the celeriac into cylinders
Sous vide for 25 minutes @85 degrees
Chargrill
Foam the butter in a heavy based pan
Add celeriac trimmings
Cover and cook over medium heat until soft
Add vegetable stock
Reduce
Add double cream
Bring back to the boil
Blend and correct seasoning
To finish the dish
Charred wild cabbage
Morels
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