Loin of venison with black pudding purée, black pudding crumb, radish, Jerusalem artichoke crisps, hash & jerk salsify

Name: Loin of venison with black pudding purée, black pudding crumb, radish, Jerusalem artichoke crisps, hash & jerk salsify
Yield: Serves 4
Cuisine: British
Ingredients: 8 radishes; 10 g unsalted butter; 2 sage leaves; 10 Jerusalem artichokes, washed and lightly scrubbed, be careful not to break the skin; 1 clove garlic, peeled and cut in half; 1 sprig thyme; 20 g unsalted butter; vegetable oil, for frying; 25 ml Madeira; 12.5 ml Cabernet Sauvignon vinegar; 70 ml brown chicken stock; 25 ml ruby port; 5 cm slice of brioche, cut into 9 equal squares; 1 boudin noir black pudding, approximately 5’ long and 1’ thick; 80 g boudin noir (black pudding), skin removed; 80 g boudin noir (black pudding), skin removed; vegetable or chicken stock, (optional) enough to cover the salsify; 80 g demerara sugar; 20 g salt; 0.5 g cayenne; 1.5 g nutmeg; 0.5 g five spice; 0.5 g ginger; 2 long salsify lemon juice; vegetable or chicken stock, (optional) enough to cover the salsify; 10 ml olive oil; salt and pepper; salt and pepper; 500 g loin venison

Preparation info

Serves
4

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Game – shooting it and eating it – is at the heart of most rural communities in the UK and I think it’s important that we keep that tradition going. As a chef, it’s important to work with the seasons and game is a real highlight: I have it on the menu for as long as I can. It’s versatile, readily available and, of course, the flavour is second to none.

Ingredients

Europe
United Kingdom
Main course

Ingredients

Method