Hannah's Poached Speyside Venison Loin


Ingredients

Poached Loin

  • 2 x 100gm Pieces of beef fillet

  • 500ml Chicken stock

  • 250ml Red wine

  • 4 Cloves of garlic

  • Small bunch of thyme

  • 3 Peppercorns

  • 50g Butter

Parsnip Puree

  • 400g parsnips pealed and thinly sliced

  • 3 gloves garlic

  • 500ml milk

  • 1 bay leaf

  • 3 sprig thyme

  • 60g butter to finish once puree

Courgette Pearls

  • 150g courgette

  • Red wine Sauce

  • 150g shallots

  • 150g carrot

  • 2 celery sticks

  • 150g leek

  • 3 cloves garlic

  • 50g tomato paste

  • 200ml red wine

  • 700ml fresh dark chicken stock

Crispy carrot

  • 150g carrot

Mashed Potato

  • 500g potatoes

  • 50g chives

  • 50g wholegrain mustard

  • 100g butter


Method

Poached Loin: Place all wet ingredients into a pan and bring to a boil. Allow to sit until ready, clean venison fillet, season and place into the poaching liquid, poach for 9 minutes, remove, cover and rest 8 minutes in a warm area of the pass. Slice and serve straight away

Parsnip Puree: Wash, peel and wash parsnips, thinly slice, add garlic, bay leaf, cover with milk, boil until they are tender, strain, reserve liquid, blend, while blending add butter and seasoning, use liquid to correct consistency.

Courgette Pearls use a Parisian baller to make courgette pearls, blanch in boiling salted water, for 4 minutes, drain, season, and glaze with melted butter, finish with a squeeze of lemon juice

Red wine Sauce Wash all vegetables, thinly slice all vegetables, wash then sauté down, adding a little colour, add tomato paste, add red wine, reduce till almost gone, add stock, bring to boil, reduce to a simmer.20 minutes Pass into a clean pan, reduce to correct constancy, season, add red wine vinegar at the ned to add sharpness and cut through the sweetness

Crispy carrot Wash, peel and wash carrots, carry on peeling, deep fry at 150oc until tender, remove and drain, season

Mashed Potato Wash, peel and wash potatoes, cover in cold water, bring to a boil, cook until tender, strain, allow to dry for 2 minutes, rice, add butter and mix, add wholegrain mustard and chives just before serving.

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