Venison Loin, Orange Hollandaise

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.

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

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.

Enjoy!

Smoked Pheasant, Citrus, Port

Smoked Pheasant, Celeriac, Citrus

A delicious combination of smoked pheasant breast, braised pheasant leg with walnuts and citrus, celeriac purée, port sultanas and air dried ham.

I smoked these pheasant breasts over a 50/50 mix of oak and birch for 3 hours – imparting a delicate smoke which is definitely evident without overpowering.

This dish is finished with a good drizzle of some exceptional olive oil from Guerrieri Rizzardi.

My recipe for celeriac purée can be found here.

Smoked Pheasant, Celeriac, Citrus

Smoked Pheasant, Citrus, Port
Serves 4

Ingredients:

For the Braised Pheasant Legs: 4 Pheasant Legs, 2 Garlic Cloves, 1l Game Stock, 1tbsp Walnuts, Zest 1 Lemon, Zest 1 Large Orange, Juice 1/2 Large Blood Orange, 1/2tsp Nutmeg (Grated)

To Finish: 2 Smoked Pheasant Breasts, Celeriac Purée, 2 Slices Air-Dried Ham, 2tbsp Sultanas, 125ml Port, Thyme Leaves, Sea Salt, Cracked White Pepper, Good Quality Extra Virgin Olive Oil

Method:

1) Season the pheasant legs and braise in the game stock with the garlic cloves on the stove top for around 1 hour over a low heat – or until the meat is falling from the bone. Remove from the stock and remove the meat from the bone, allow to cool slightly. Transfer the meat to a food processor and add all of the other ingredients. Pulse to form a coarse but well mixed force-meat. Set aside or keep warm until ready to serve.

2) Preheat the oven to 160c. Place the ham on a lined baking sheet and place into the oven. Cook for around 20 minutes or until the ham has dried out. Remove and set aside.

3) Place the sultanas and port in a small saucepan over a medium heat. Allow the port to reduce by 2/3. Set aside. Meanwhile, place a non-stick frying pan over a medium heat and add a little olive oil. Season the pheasant breasts with salt and white pepper and fry for around 4-6 minutes each side or until cooked through. Remove from the pan and allow to rest for 10 minutes.

4) Slice the pheasant breast and serve with some celeriac purée, the warmed leg meat mixture, a chunk of dried ham, some port soaked sultanas, a sprinkling of fresh thyme leaves and a good drizzle of olive oil.

Enjoy!

Game Terrine, Truffle Dressing

Game Terrine, Truffle Dressing

A great dish which showcases the best of British game. Fantastic as a starter, this can be prepared in advance for quick service when guests require attention!

This Game Terrine is served with a truffle dressing, crushed walnuts and dried cranberry. Best served with a big chunk of toasted brioche.

Game Terrine, Truffle Dressing
Serves 6/8

Ingredients:

For the Terrine: 800g Mixed Game Breasts (E.g. Pigeon, Pheasant etc), 300g Finely Minced Game Trimmings and Pork Fat (Equal Quantities), 75g Pancetta (Chopped), 1 Garlic Clove (Crushed), 2tsp Thyme Leaves, 3 Bay Leaves, 200ml Game Stock, 3 Gelatine Leaves, Sea Salt, Cracked Black Pepper

For the Dressing and Accompaniments: 200ml Crème Fraîche, 50g Grated Truffle, 1tsp Lemon Juice, 1/2tsp Truffle Oil, 75g Chopped Walnuts, 75g Chopped Dried Cranberry, Sliced Truffle

Method:

1) Pre heat your oven to 160c. Line a terrine mould with some baking parchment to make it easier to remove the terrine once cooled. Combine the game breasts with the minced trimmings, pancetta, garlic, thyme and season with a little sea salt and black pepper. Place the bay leaves on the bottom of the terrine mould and spoon the mixture over the top and flatten.

2) Cover the terrine with kitchen foil and transfer to the oven and cook for around 2 hours or until the game is cooked through. Once cooked, remove from the oven and allow to cool.

3) Bloom the gelatine leaves in a little cold water. Meanwhile, heat the stock in a small saucepan. Add the gelatine leaves to the stock and remove from the heat – stirring to combine. Pour the stock evenly over the terrine. Place the terrine in the fridge to set for at least 24 hours.

4) Meanwhile, make the dressing by combining the crème fraîche with the grated truffle, truffle oil and lemon juice – mix well to combine. Store in the fridge until ready to serve.

5) When the terrine has set, remove from the mould and slice. Serve with the truffle dressing, the chopped walnuts, dried cranberries and sliced truffle.

Enjoy!

Grouse, Bread Sauce and Blackberries

Grouse, Bread Sauce and Blackberries

2Grouse is my favourite game bird – the glorious twelfth is a momentous occasion in Scotland and is a moment of celebration for all game lovers.

Grouse is best served simply – here the breast is pan fried and served with a simple bread sauce and fresh blackberries plundered from the neighbours tree!

I urge you to try grouse, it is remarkably tender with an incredible depth of flavour.

Grouse, Bread Sauce and Blackberries
Serves 4

Ingredients:

For the Grouse: 8 Grouse Breasts (or 4 Grouse, Breasts Removed), 1tbsp Olive Oil, 25g Unsalted Butter, 1 Rosemary Sprig, Sea Salt, Cracked White Pepper, Large Handful Small Blackberries

For the Bread Sauce: 1 Small Onion, 6 Cloves, 350ml Semi-Skimmed Milk, 150g White Bread, 25g Unsalted Butter, Sea Salt, Cracked White Pepper

Method:

1) Make the bread sauce. Half the onion and stud with cloves. Place in a small saucepan with the milk and bring to the boil, simmer for 5 minutes and remove from the heat. Strain the liquid back into the saucepan. Add the butter and bread and leave to stand for 5 minutes. Blend with a hand blender until smooth. Season with sea salt and white pepper to taste. Set aside or keep warm until serving.

2) Season the grouse breasts with sea salt and white pepper. Place a large frying pan over a medium-high heat. Add the olive oil and fry the grouse breasts with the rosemary for 2-3 minutes each side. Add the butter just before the end of cooking and baste the breasts. Once cooked, allow to rest for 5-10 minutes.

3) Serve the grouse with the bread sauce and a handful of small fresh blackberries.

Enjoy!