Roasted Loin of Venison in a Pastry Crust with Wild Mushrooms, Garnished with Florets of Broccoli, Hermitage Wine Sauce with Blackcurrant Vinegar

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Ingredients

Venison

  • 500 g to 600 g loin of fallow deer
  • 1 tbsp clarified butter
  • Salt and pepper
  • 8 large spinach leaves, blanched, refreshed and drained

Chicken Mousse

  • 150 g chicken breast
  • Salt
  • Cayenne pepper
  • 1 egg white
  • 400 ml to 500 ml double cream

Wild Mushroom Farce

  • 600 g duxelles of girolle and black trumpet mushrooms, cooked
  • 400 g chicken mousse
  • 2 tbsp chopped parsley

Wrapping

  • 400 g puff pastry
  • 4 herb crepes, cut in a square shape
  • A little egg wash

Sauce

  • 30 g clarified butter
  • 300 g venison bones (and/or trimmings)
  • ½ carrot, diced
  • ½ celery stick, diced
  • ½ leek, diced
  • 375 ml red Hermitage wine
  • 100 ml blackcurrant vinegar
  • 750 ml venison or veal stock
  • 10 g butter
  • Salt and pepper

Garlic

  • 100 g wilted spinach leaves
  • 100 g blackcurrants, poached in a light syrup
  • 12 florets of broccoli, cooked à l’Anglaise’
  • 30 to 40 small girolle mushrooms, pan fried

Method

Venison

  1. 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.
  2. 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 the fridge.

Chicken Mousse

  1. Cut the chicken in small cubes and pass through a food processor for 2 minutes, then rub through a fine sieve.
  2. Place the chicken flesh in a bowl over ice, add the salt, cayenne and egg white, beat well and slowly add the cream, beating constantly.

Wild Mushroom Farce

In a bowl, mix all the ingredients together and keep in the fridge.

Wrapping

  1. Roll the puff pastry to a rectangle large enough to enclose the venison and 2mm thick. Place onto a piece of baking paper then cut the crepes large enough to enclose the venison plus a little extra and lay on top of the pastry.
  2. Spread an even layer of the farce on top of the crepe, about 1cm thick, then place the venison on top. Fold the crepes coated in the farce over the top of the venison. Trim the open ends, egg wash and fold in like an envelope. Turn the venison over and egg wash the presentation side. Place into the fridge and allow to rest for at least 15 minutes.
  3. Egg wash a second time and score the pastry in a criss cross pattern with a sharp knife. Cook in a preheated oven at 180°C on a lined baking sheet for approximately 15-20 minutes depending on your liking. Remove from the oven and place onto a wire rack to rest for 5 minutes before serving.

Sauce

  1. In a large heavy-based but shallow pan add the clarified butter and heat. Fry the venison bones over a high heat until golden brown, then remove any excess fat. Add the diced vegetables to the bones and continue to fry. When the vegetables have taken on a little colour, deglaze with the Hermitage wine, add the vinegar and reduce by two-thirds.
  2. Add the stock and bring to the boil. When boiling, skim off any excess fat from the surface and reduce the heat to a simmer. Simmer for approximately 30 minutes, skimming the surface often. After the sauce has had sufficient time to cook, pass through a fine sieve and muslin into a clean saucepan and bring back to the boil. Reduce to your desired consistency and taste. Season with salt and pepper. Finish with the butter at the last second.

To Serve

On a warm plate, spread the wilted spinach leaves and place two slices of cooked loin of venison on top. Arrange all other garnishes around and drizzle over the sauce.

Chef Magazine / Issue 21 / November / 2011
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