Venison loin
- 2 Venison Loin Steaks 1 tbsp of olive oil 10g of butter 2 garlic cloves, peeled and crushed 1 sprig of rosemary
Venison loin, faggot
Ingredients
Venison faggot
- 200g Venison Liver finely chopped 200g pork belly, minced 200g Venison Mince Caul fat 1 small onion, finely chopped 150g bread crumbs 1 egg 20ml vegetable oil Pinch of dried herbs 2 tsp salt 400ml Game Stock
Pomme puree
- 500g of potatoes, peeled and cut into roughly 2cm dice 80ml of hot milk Sprig of Rosemary 110g of unsalted butter, melted 6g of salt
Cherry gel
- 200g cherry puree 50 ml water 5g agar 75g sugar
Method
Venison loin
• Season the venison with salt and pepper
• In an ovenproof frying pan, colour the loins on a high heat in 1 tablespoon of oil, colouring them evenly all over
• Turn the heat to low and add a knob of butter and continue to cook until nicely caramelised, Add the garlic and rosemary to the pan.
• Rest on a plate with all the pan juices.
Venison faggot
• Pre Heat the oven to 180°C
• Place a pan on the stove on a medium heat.
• Drizzle the oil in the pan and cook the onion until soft, leave to cool.
• Place in a mixing bowl the mince, liver, herbs, salt, bread crumbs, egg and the cooked onion, mix until fully combined.
• Divide the mixture into 170g balls, and wrap in the caul fat.
• Place in an oven proof tray and cover with the Stock.
• Place in the oven for 20-25 minutes, basting every 7 minutes until fully cooked.
Pomme puree
• Place the potato in a large sauce pan and cover with cold water, place the pan on a high heat and bring to the boil, cook until soft.
• Place the potatoes in a blender, add the milk, rosemary, salt and butter and blend on full power for 60 seconds.
• Pass through a fine sieve, taste and adjust seasoning.
Cherry gel
• Place the water, puree and sugar in a pan and bring to the boil.
• Once boiling add the agar and stir for 3-5 min.
• Pour the mixture in a container and place in the fridge to set.
• Once set, place the mixture into a blender and blend until smooth.
• Pass through a fine sieve and pour into a bottle until required.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
