Maple-cured venison, sage & pumpkin

Name: Maple-cured venison, sage & pumpkin
Cuisine: British
Ingredients: 250 g centre-loin of venison; 50 ml maple syrup; 2 tsp cider vinegar; 50 ml chicken stock; 60 ml venison jus; ¼ small crown prince pumpkin; 75 g demerara sugar; splash of malt vinegar; pinch of cinnamon; 100 g butter; 6 sage leaves (fried until crispy must be green); venison glaze; Cornish sea salt; chopped Douglas fir pine; 300 g venison shoulder, minced; 100 ml rich venison sauce; 1 tsp cracked black pepper; 1 tsp toasted cumin; 1 × butternut squash peeled and seeds removed; 100 g bacon fat; Tbsp pumpkin seeds toasted; Tbsp pecan nuts toasted; tsp chopped chives

Preparation info

Serves
2
as a main course

Difficulty
Easy

Appears in

Venison

By José Souto

Published 2015

About

Having had a lengthy conversation with José whilst we were both doing cookery demonstrations at Chatsworth House, I’m very proud to include a venison recipe here that helps lift that full-on flavour of venison to another level. Venison is a wonderful lean meat in plentiful supply and is surprisingly good all year round.

Ingredients

Europe
United Kingdom
Main course

Ingredients

Method