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; 1 onion, peeled and finely diced; salt and pepper; 50 g cold butter, diced; 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; 1 bunch of thyme; 1 small piece of high percentage, good quality chocolate; 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; 200 ml orange juice; 2 bay leaves; 1 egg yolk; 500 g banana shallots, peeled and sliced; salt; 300 g puff pastry block; a splash of vegetable oil; 500 ml red wine; 3 cloves garlic, peeled and sliced; a pinch of salt; 75 g red wine vinegar; 300 g water

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