Rib & saddle of venison, parsnip & peanut

Name: Rib & saddle of venison, parsnip & peanut
Yield: Serves 4
Cuisine: British
Ingredients: 1 white onion, cut in half; ¼ celery stalk; 50 g tomato paste; 350 g milk & 350 g cream; 60 g espresso, reduced by half; 2 g espresso coffee powder; 2 kg veal bones; 1 juniper berry; 20 g of each: carrot, shallot, celery & button mushroom; 20 g of each: carrot, shallot, celery & button mushroom; 20 g of each: carrot, shallot, celery & button mushroom; 20 g of each: carrot, shallot, celery & button mushroom; 1 kg venison trimmings; 1 veal foot, split into 2; 1 litre red wine; 100 ml oil; 300 ml basic veal stock; 10 ml Cognac; 20 g butter; 1.5 litres red wine; ½ clove of garlic; ½ bay leaf; ½ sprig of thyme; 25 g garlic; 200 g salsify trimmings; 50 g of each: shallots, carrots & celery; 2 juniper berries; 50 g of each: shallots, carrots & celery; 50 g of each: shallots, carrots & celery; 2.5 kg venison trimmings

Preparation info

Serves
4

Difficulty
Medium

Appears in

Glorious Game

By Ben Tish

Published 2019

About

This dish pairs venison with coffee, used in various ways, from espresso to powder. This unexpected match comes with a sweet and soft parsnip purée and crisps, to soften the strong flavours and create the perfect link on the plate. Caramelised peanuts add crunchiness and nuttiness.

Ingredients

Coffee vinegar

100 g coffee beans
½ litre red wine vinegar
50

Europe
United Kingdom
Main course
Gluten-free

Method

This recipe will require you to prepare coffee vinegar a month in advance. You can replace it with red wine vinegar.

For the coffee vinegar, toast the coffee beans in a pan. Deglaze with the red wine vinegar. Bring to the boil, and allow to cool. In a large glass jar, add the sugar and then the vinegar and coffee beans. Close the jar and heat in a bain-marie at 90°C for 1 hour. Cool dow