Cornish Venison with Parsnips and Orange, Espresso and Chicory

Name: Cornish Venison with Parsnips and Orange, Espresso and Chicory
Yield: Serves 4
Ingredients: spice - cinnamon, black pepper, clove, juniper all ground and mixed in equal quantities; 200 ml 50/50 venison/veal stock; 100 ml red wine; A little oil; 2 heads of chicory, trimmed into sound individual leaves; 5 g salt; 3 large parsnips, peeled quartered and turned into banana shapes. (Keep all the trimmings for the purèe); 4 × 200 g portions of venison saddle, trimmed of fat and sinew; 100 g caster sugar; Savoy cabbage, blanched and shredded; Orange segments; 100 ml white wine vinegar; 100 ml dry white wine; 100 ml water; 50 g unsalted butter; 50 ml red wine vinegar; 50 g caster sugar; 1 fresh shot espresso; Salt; Orange oil

Preparation info

Serves
4

Difficulty
Complex

Appears in

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,

Dinner
Gluten-free

Method

Venison

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