Venison Loin, Orange Hollandaise

Rich roasted venison loin is paired with a buttery orange hollandaise.

Best served with homemade potato wedges and watercress and shallot salad.

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Venison Loin, Orange Hollandaise
Serves 4

Ingredients:

For the Venison: 4 Venison Loin Steaks (Arround 200g Each), 50g Unsalted Butter, Smoked Sea Salt, Black Pepper, 4 Rosemary Sprigs

For the Hollandaise: 2 Egg Yolks, 250g Unsalted Butter (Melted and Clarified), Zest 2 Oranges, Juice 1/2 Orange, Juice 1/2 Lemon, Sea Salt, Cracked White Pepper

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Method:

1) Preheat the oven to 190c. Remove the venison from the fridge and allow to come to room temperature for around 20 minutes. Season the venison with sea salt and black pepper and seal in a hot pan with a little oil for around 3 minutes each side. Add the butter and rosemary and baste the meat. Transfer to the oven and roast until cooked to your liking.

2) When the venison is cooked, remove from the oven and wrap in kitchen foil – allow to rest for around 10-15 minutes.

3) Meanwhile, make the hollandaise. Beat the egg yolks with a whisk over a barely simmering bain-marie until thick and light in colour. Be careful that the water does not get too hot and does not touch the bowl. Ensure no egg yolk sticks to the side of the bowl. Add the orange peel and whisk to combine.

4) Turn the heat off the bain-marie. Slowly add the clarified butter a little at a time whilst whisking. Do not rush this stage or you risk the sauce splitting. The sauce should be thick and smooth with an even sheen. Add the orange and lemon juice and continue to beat until smooth. Season to taste with sea salt and cracked black pepper.

5) Slice the venison and serve with the hollandaise. Best served with homemade potato wedges and watercress salad.

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Enjoy!

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Venison Meatballs, Tomato Sauce

Rich and succulent venison meatballs are great paired with this rich tomato and red wine sauce.

Best served with egg pasta or wild rice.

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Venison Meatballs, Tomato Sauce
Serves 4

Ingredients:

For the Meatballs: 600g Minced Venison, 1 Medium Onion (Finely Chopped), 1 Slice White Bread (Gluten Free if Required), 3tbsp Milk, 2tsp Sea Salt, 2tsp Cracked Black Pepper, Large Handful Chopped Flat Leaf Parsley, Small Handful Chopped Sage, 3 Garlic Cloves (Crushed)

For the Tomato Sauce: 1 Large Onion (Finely Chopped), 2 Celery Stalks (Finely Chopped), 2 Garlic Cloves (Crushed), 4tbsp Olive Oil, 150ml Red Wine, 1 Rosemary Stalk, 1tsp Sea Salt, 2 Tins Chopped Tomato (Blitzed to a Purée), 1tbsp Caster Sugar, 2 Red Chillies (Sliced Vertically)

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Method:

1) To make the meatballs, soak the bread in the milk for a few minutes. Combine all of the ingredients in a large bowl with the bread soaked in milk and mix well with your hands to combine. Roll the mixture into small balls and store covered in the fridge. Cook the meatballs in an oven at 190c on a lined baking tray for 20-25 minutes or until cooked through.

2) To make the tomato sauce, place a heavy bottomed saucepan over a medium heat. Add the olive oil and sauté the onion, celery and garlic for 10 minutes until soft. Add the red wine and allow to reduce by half. Add the rosemary, sea salt, tomato, sugar and red chillies. Simmer for 20-30 minutes or until reduced by half.

3) Serve the meatballs with the tomato sauce and good drizzle of olive oil.

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Enjoy!

Venison Loin and Parsnip Chips

Roasted venison loin simply drizzled with a little olive oil and smoked sea salt pairs deliciously with parsnip chips which have had a light dusting of cayenne. This dish would make a great weekend supper or could be scaled up for an impressive dinner party!

I served the venison and chips with a watercress salad and mini pancetta dauphinoise.

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Venison Loin and Parsnip Chips
Serves 2

Ingredients:

500g Venison Loin (In the Piece, Fully Trimmed)
1 Sprig Rosemary
Extra Virgin Olive Oil
Smoked Sea Salt
6 Parsnips (Peeled, Cut into chips and store in water)
1/2 Tsp Cayenne Pepper
Vegetable Oil
Small Handful Chopped Parsley
Sea Salt
Cracked Black Pepper

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Method:

1) Pre heat the oven to 220C. Place 4 Tbsp of vegetable oil into a large baking tin and place into the oven to pre heat.

2) Meanwhile, place the parsnips in a large pan and fill with cold water. Place over a high heat and bring to the boil. Once boiled, drain the parsnips and dry thoroughly with kitchen towel.

3) Place the parsnips in a large bowl with the cayenne pepper and toss to combine. Add the parsnips to the baking tray and roast for around 40 minutes, turning occasionally – until golden brown. Once ready, remove from the oven and toss through with the chopped parsley and some sea salt before serving.

4) Meanwhile, season the venison loin with black pepper and sear in a little olive oil with the rosemary in a hot pan for around 4 minutes each side. Place in a dish and transfer to the oven to continue cooking to your liking – around 2-5 minutes (I look for an internal temperature of 54-56C).

5) Once done, remove the venison from the oven and allow to rest for 10 minutes before carving. Drizzle with olive oil and a little smoked sea salt before serving with the parsnip chips.

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Enjoy!

Venison, Chestnuts, Cranberries

 

Venison makes a wonderful weekend supper – whether you are cooking a casserole with haunch or shoulder or pan searing a piece of loin or fillet. Rich without overpowering it marries perfectly with winter and autumnal flavours.

Attempting to clear the cupboards after Christmas I have paired pan seared venison fillet with chestnut purée and spiced cranberry sauce, accompanied by grilled brussels sprouts and cherries, sautéed new potatoes and oven-dried cherry tomatoes.

This simple chestnut purée is very versatile and can be used with a variety of game and rich meats. The cranberry sauce will keep for up to two weeks in the fridge and is great on sandwiches – just don’t give too much to the kids (it contains a hefty amount of port)!

I give the recipes for my chestnut purée and cranberry sauce below which can be paired with pan seared venison (as above) or with any other game of your choosing.

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Chestnut Purée & Cranberry Sauce

Serves 4

Ingredients:

For the Purée: 250g Vac-Packed Chestnuts, 1/2 Pint Single Cream, 1/2 Pint Milk, 25g Unsalted Butter, Sea Salt

For the Cranberry Sauce: 175g Fresh Cranberries, 60g Caster Sugar, 1 Cinnamon Stick, Zest 1 Large Orange, 150ml Port

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Method:

1) To make the chestnut purée – boil the butter in a saucepan over a medium heat until you achieve a Beurre Noisette (brown butter). Add the chestnuts and cover with the cream and milk.

2) Turn the heat down low and simmer the chestnuts for 10-15 minutes until tender. Transfer the mixture to food processor and blend until smooth.

3) Pass the purée through a fine mesh sieve into a clean bowl. Season with fresh sea salt to taste.

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1) To make the cranberry sauce – simmer the cranberries with the sugar and a splash of cold water in a saucepan over a medium heat for 15 minutes until the cranberries have mostly broken down.

2) In a separate saucepan, reduce the port over a high heat with the cinnamon stick and orange zest until reduced by 2/3.

3) Add the port to the cranberry mixture.

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The chestnut purée can be kept warm until ready to use or can be reheated.

Enjoy!