VENISON

1. For the venison, a centre cut section of the loin is best. Size will be dependent on the
number of people; we aim for about 120g per person.
2. Trim the loin into a nice barrel, keeping the shape natural but removing the silverskin and
any sinew that may toughen the meat when cooking. Leave in a fridge for an hour or so
uncovered with the aim to sightly dry it out.
3. To cook the venison, it’s important to treat it with sympathy, really keep an eye on the
pan temperature. You want to gently colour the exterior, but not a hard roast as it will
dry out very quickly and become livery in flavour.
4. In a pan on medium heat, add some oil
and let the meat cook. Once lightly coloured all around, place on an oven tray and put in
the oven set to 180°C for approx 3 minutes.
5. Once cooked, remove and keep somewhere warm to rest and finish cooking.

RED WINE SALSIFY

1. Peel and trim the salsify into 8cm sticks and leave to one side.
2. In a pan, sweat off the shallots, garlic and thyme in the butter with a pinch of salt.
3. Add the bay leaves and combined alcohol and simmer for 5 minutes.
4. Add the salsify and cover with a cartouche, allowing the salsify to poach slowly for 12
minutes until they become tender.

VENISON SAUCE

1. Fry off the venison trim on a medium heat to an even, dark colour and then add the
shallots, celery and mushrooms. Deglaze the pan with the sherry vinegar, then add the red
wine and reduce to a glace.
2. Add veal glace and bring to the boil, allowing to simmer for a few minutes before adding
the chicken stock. Bring to a simmer and leave for 3 hours to extract all the flavour.
3. Pass through a muslin cloth and set over night in a fridge.
4. In the morning, scrape the fat and
the layer of impurities leaving the clean jus and finish with the blood before serving.

DATE

1. Peel the Medjool dates by gently washing in some water as you go to stop them sticking.
2. Remove the stone by cutting half on one side and opening it out. Fill the void left by the
stone with the venison farce.
3. Roll back around to resemble a whole date and wrap
tightly in cling film. Steam for 6 minutes to set the farce, and place in the fridge to use later.

FINISH

1. Carve the venison into portion sized pieces and set on plate. Place the purée on the plate with the poached salsify to the side, finishing with the sauce.