Name: Roasted Loin of Venison in a Pastry Crust with Wild Mushrooms, Garnished with Florets of Broccoli, Hermitage Wine Sauce with Blackcurrant Vinegar
Yield: Serves 4
Ingredients: 1 tbsp clarified butter; 500 g to 600 g loin of fallow deer; Salt and pepper; 100 g wilted spinach leaves; 750 ml venison or veal stock; 10 g butter; 8 large spinach leaves, blanched, refreshed and drained; 600 g duxelles of girolle and black trumpet mushrooms, cooked; 150 g chicken breast; Salt; Cayenne pepper; 1 egg white; ½ leek, diced; 400 g chicken mousse; 100 ml blackcurrant vinegar; 2 tbsp chopped parsley; 12 florets of broccoli, cooked à l’Anglaise’; 30 g clarified butter; 300 g venison bones (and/or trimmings); ½ carrot, diced; ½ celery stick, diced; 400 g puff pastry; 4 herb crepes, cut in a square shape; 100 g blackcurrants, poached in a light syrup; 30 to 40 small girolle mushrooms, pan fried; 375 ml red Hermitage wine; 400 ml to 500 ml double cream

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Venison

500 g to 600 g loin of fallow deer
1 tbsp

Pastry

Method

Venison

Season the loin with salt and seal in a hot frying pan on all sides with clarified butter. Cook for 4-5 minutes in a hot oven at 180°C or longer if you prefer the meat medium.
Season with pepper and allow to cool on a wire rack. Wrap and cover the cold loin of venison with the spinach leaves. Keep in t