Name: Pan-Seared Loin of Venison with Raw-Spiced Cauliflower, Brambles & Game Chips
Yield: Makes 4 Portions
Cuisine: British
Ingredients: ½ bulb garlic; 20 g (¾ oz) chives; 1 shallot, chopped; 50 ml (2 fl oz) oil for deep frying; 2 good frying potatoes; 25 g (1 oz) honey; 20 g (¾ oz) coriander seeds; 85 g (3 oz) butter; 100 g (3½ oz) porridge oats; ½ cauliflower; 1 sheet parchment paper, cut into a circle just bigger than your pan; 50 g (2 oz) hazelnuts; 25 g (1 oz) butter; 2 sprigs thyme; 1 bulb garlic; 100 g (3½ oz) butter; 25 ml (1 fl oz) good oil; 1 punnet brambles (blackberries); ½ medium cauliflower; 2 sprigs rosemary; 4x 150 g (5 oz) venison loin

Preparation info

Makes
4
Portions

Difficulty
Medium

Appears in

Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

About

Out of all the dishes in the book, this dish is the one I have cooked the most. It was also my main course in the critics round of MasterChef: The Professionals. For me, this dish has huge impact and lots of texture and flavour. It will always have a special place for me and I’m so happy to have it included in this collection.

The great thing with this dish is that you could make all of it in advance and reheat when needed. All you have to do is sort out the cooking of the ve