Pan-roasted venison loin, spiced kale tart, dark chocolate, red wine & shallot purée

Name: Pan-roasted venison loin, spiced kale tart, dark chocolate, red wine & shallot purée
Yield: Serves 4
Cuisine: British
Ingredients: 1 clove garlic, peeled and crushed once under a knife; salt and pepper; 50 g cold butter, diced; 1 bunch of thyme; 550 g lean venison loin (ask your butcher to remove any sinew and fat. It will be a barrel-shaped piece of meat not dissimilar to a beef fillet but much thinner); 550 g lean venison loin (ask your butcher to remove any sinew and fat. It will be a barrel-shaped piece of meat not dissimilar to a beef fillet but much thinner); 1 small bunch of thyme; vegetable oil; salt and pepper; 1 small piece of high percentage, good quality chocolate; 1 onion, peeled and finely diced; 300 g water; 75 g red wine vinegar; 300 g puff pastry block; salt; 2 tsps mixed spice vegetable oil; 2 cloves garlic, peeled and crushed; 75 g red wine; 250 g kale, picked from its stalk and blanched in highly salted water for 3 minutes before being chilled in ice water and drained; 500 ml red wine; a splash of vegetable oil; 2 bay leaves; 200 ml orange juice; 500 g banana shallots, peeled and sliced; 1 egg yolk; a pinch of salt; 3 cloves garlic, peeled and sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

This is a really gutsy dish from Executive Chef Rich Sharples, that has all the tastes we love and associate with the winter months. Rich meatiness, spice, caramelised pastry and deep red wine flavours add up to an all-round satisfying dish. The addition of good quality dark chocolate at the end lifts the dish and works really well with the ‘gameiness’ of venison. The recipe below takes a little bit of skill, perseverance and cook’s

Ingredients

Europe
United Kingdom
Main course
Winter

Ingredients

Method