Roast loin of venison, chervil root fondant, pine-infused cabbage & blue cheese

Name: Roast loin of venison, chervil root fondant, pine-infused cabbage & blue cheese
Yield: Serves 4
Cuisine: British
Ingredients: 1 small Savoy cabbage; oil, salt & lemon juice; 100 ml raspberry vinegar; 50 g pine nuts & salt; 300 g venison neck, cut into large pieces; 1 onion; 2 juniper berries; 2 sprigs Douglas fir; 1 small bunch tarragon; 100 ml Merlot vinegar; 300 ml red wine; 1 kg venison bones, chopped into small pieces; 20 g redcurrant jelly; 2 cloves garlic; 2 plum tomatoes; 500 g venison stock, reduced; 500 g venison braising liquor; 2 sprigs thyme; 2 extra large chervil roots; 200 g Douglas fir needles; 300 g butter; 400 g chervil root; 1 sprig Douglas fir; 1 sprig of each: thyme, parsley & tarragon; 100 ml red wine vinegar; salt, oil & unsalted butter; 1 litre water; 1 extra large Maris Piper potato; 4 x 90 g centre-cut venison loins; 100 g unsalted butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

Glorious Game

By Ben Tish

Published 2019

About

This all started with the fondant that came to me during a late night phone call with Mark Abbott talking about food. The blue cheese was added to give the dish some sharpness.

Ingredients

Douglas fir butter

200 g Douglas fir needles
100 g unsalted butter

Europe
United Kingdom
Main course
Gluten-free

Method

For the Douglas fir butter, put the ingredients in a large pan and bring the butter to the boil to create a light beurre noisette. Pass through a fine sieve.

For the venison loin, lightly season each portion with salt. Place individually into small vacuum pack bags and pour 20g of Douglas fir butter in each. Cook at