Name: Roast venison loin, orange & Sichuan pepper, butternut squash, ponzu
Yield: Serves 4
Cuisine: British
Ingredients: 75 g salted butter; 30 g stock syrup (sugar dissolved in simmering water, 50:50 ratio); sea salt and fresh ground ginger; 20 g juniper berries; 1 litre freshly squeezed orange juice; 18 g agar agar; 1 onion, finely sliced; 10 g bay leaf; 2 bay leaves; 75 ml lemon juice; 100 ml light soy sauce; salt and Sichuan pepper to taste; 30 g butter; 1 butternut squash and reserved trimmings, finely sliced; 15 g cinnamon stick; 200 g wild rice, cooked and desiccated; 2 venison loins, prepped and weighed at 120g each; 100 g crispy shallots; unsalted butter; 1 litre veal stock; 35 g MSK Ultratex; 200 g white basmati rice, cooked and desiccated; 1 tbsp sunflower oil; 100 g venison trim; 25 g rice wine vinegar; 3 banana shallots, peeled, sliced; sherry vinegar, to taste; 1 litre vegetable oil; 3 garlic cloves, peeled and crushed; salt to season

Preparation info

Serves
4

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

When you think of game, you think of autumn: the change in weather, the fantastic harvest available at this time of year and the colours. Venison is a delicious meat: very lean, and lends itself to lots of different flavours. I have chosen orange and ponzu for acidity and umami flavours which cut through the meat.

The sweet butternut squash and salty seaweed bring it all together to make a delicious seasonal dish.

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of