Roast venison loin, orange & Sichuan pepper, butternut squash, ponzu

Name: Roast venison loin, orange & Sichuan pepper, butternut squash, ponzu
Cuisine: British
Ingredients: 10 g bay leaf; 15 g cinnamon stick; unsalted butter; 2 venison loins, prepped and weighed at 120g each; 1 tbsp sunflower oil; 1 litre veal stock; 3 banana shallots, peeled, sliced; 100 g venison trim; 200 ml red wine; 3 garlic cloves, peeled and crushed; 2 sprigs thyme; 100 ml port; 2 bay leaves; 5 g juniper berries, crushed; salt to season; sherry vinegar, to taste; 100 ml orange juice; 1 butternut squash; 30 g butter; 1 onion, finely sliced; 100 ml chicken stock; 75 g salted butter; sea salt and fresh ground ginger; sea salt and fresh ground ginger; 1 carrot, finely sliced; 1 butternut squash and reserved trimmings, finely sliced; 1 litre vegetable oil; 100 g crispy shallots; 200 g wild rice, cooked and desiccated; 200 g white basmati rice, cooked and desiccated

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

Europe
United Kingdom
Main course
Autumn

Ingredients

Method