Cartmel Valley loin of venison with Jerusalem artichokes & venison & chocolate sauce

Name: Cartmel Valley loin of venison with Jerusalem artichokes & venison & chocolate sauce
Yield: Serves 5-6
Cuisine: British
Ingredients: 500 ml chicken stock; 200 ml red wine; 1 litre veal stock; 10 g cocoa nibs; 500 g Jerusalem artichokes; 250 ml chicken stock; reserved artichoke skins, from roast artichokes and purée; vegetable oil, for deep-frying; a few knobs of unsalted butter; sea salt; 3 sprigs of thyme, finely sliced; zest of 1 lemon; 1 large Nashi pear; 1 large Jerusalem artichoke; 100 ml lemon juice; 100 ml olive oil; ½ tablespoon tomato paste; 10 g juniper berries; ½ bulb of garlic, cloves separated, peeled and chopped; 1 carrot, peeled and chopped; 1 celery stick, chopped; ½ leek, chopped; 1 onion, peeled and chopped; 1-1.5 kg venison bones; olive oil, for cooking; sea salt and black pepper; 1 loin of venison, 1-1.2 kg, aged for a minimum of 18 days; 500 ml dry white wine; 100 ml white wine vinegar; 2 shallots, chopped

Preparation info

Serves
5-6

Difficulty
Medium

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Venison is one of my favourite types of game. The artichokes and chocolate complement it perfectly and although this dish takes a little effort to create, it’s thoroughly worth it and always a crowd pleaser – it’s perfect to wow your dinner party guests.

Ingredients

Venison

1 loin of venison, 1-1.2 kg, aged for a minimum of 18 days
sea salt and black pepper

Europe
United Kingdom
Dinner
Gluten-free
Sous vide

Method

For the venison, trim the loin of venison to remove any sinew, then slice it across into 200g portions. Place each piece in a vacuum bag, season with a little salt and pepper and drizzle over a little olive oil. Vacuum-seal the bags and keep in the fridge until needed.

About 25 minutes before serving, cook the venison. Lower the vacuum-sealed bags into a sous vide machine (or water bath