Cornish Venison with Parsnips and Orange, Espresso and Chicory

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Preparation info

  • Serves

    4

    • Difficulty

      Complex

Appears in

The Chef Book

The Chef Book

By Chef Magazine

Published 2015

  • About

Ingredients

Venison

  • 4 × 200 g portions of venison saddle, trimmed of fat and sinew
  • Orange oil
  • spice - cinnamon, black pepper, clove, juniper all ground and mixed in equal quantities

    Method

    Venison

    1. Heat your water bath to 65°C. Place the venison in a sous vide bag with a little orange oil and spice.
    2. Cook for 18 minutes. Remove from the bag and rest for 2 minutes. Heat a frying pan and colour all over for 1 minute.

    Chicory

    1. Bring all the ingredients to simmer except the chicory leaves. Place the chicory leaves into a container and cover them with the pickling liquor.
    2. Submerge using some cling film. Allow cooling. To serve, place the leaves onto a tray and heat for 1 minute in an oven at 200°C.

    Parsnips for Roasting

    1. Simmer the parsnips in salted water for 4 minutes. Remove from the water and allow to cool.
    2. Heat a non-stick pan and add the oil. Place the parsnips in the pan and colour all over. Add the butter and allow to cook for 2 more minutes. Drain and serve.

    Parsnip Purèe

    1. Heat a pan with a fitting lid; add the oil and butter and heat. When the butter is hot add the trimmings and cook for 2 minutes with no colour.
    2. Add some water to cover the parsnip and cover with the lid. Cook for 5 minutes and stir, adding water if necessary. When the parsnip is cooked remove the lid and cook allowing the water to reduce until the excess water has gone.
    3. Transfer to a blender and blend until smooth. Season with salt and pass through a sieve.

    Espresso Sauce

    1. In a pan heat the sugar to a caramel. Deglaze with the vinegar and reduce. Add the red wine and reduce and then finally the stock and reduce to correct consistency.
    2. When serving add a dash of espresso to taste.