CHRISTMAS OFFER Subscribe to Kent Life today CLICK HERE

Recipe: roast loin of venison

PUBLISHED: 13:14 21 August 2018 | UPDATED: 13:14 21 August 2018

Roast loin of venison (photo: Simon Smith)

Roast loin of venison (photo: Simon Smith)

Archant

Andy McLeish, chef-patron of multi-award-winning restaurant Chapter One, shares his recipe for roast loin of venison with butternut, girolles and roast travise

Ingredients (for four)

800g of venison loin, approx 200g per person

1 butternut pumpkin, peeled, halved and deseeded

200g Girolle mushrooms

1 Travise

100g butter

Olive oil

50ml chicken stock

1 lemon

Small amount of chopped parsley

Rock salt

Method

• Cut the venison loin into four equal pieces. Next, cut 12 thick, equal pieces from the butternut, reserving the trimmings for your purée. Wash the girolle mushrooms by submerging in a bowl of water briefly and drain well. Cut the root end off the Travise so it falls apart into individual leaves and take 12 of the nicest leaves.

For the butternut purée

Using the trimmings of the butternut gently cook in a pan with a little butter being careful not to let it colour. When the butternut is soft, add the mix to a food blender and purée until it is silky smooth.

• Add a little butter and olive oil to a large, pre-heated pan. Season the venison with salt and pepper, place in the pan and colour on all sides. This will take about four to five minutes. Make sure you turn the venison continuously and do not overcook it, as the meat will dry out; you should be aiming for a nice pink colour.

• When this is done, leave the meat to rest in a warm place above an oven or under a cloth. Using the same pan, add a little oil and colour the butternut pieces, then reduce the heat slightly and add a tiny amount of chicken stock and cook until almost soft.

Add the washed girolles, increasing the heat. Cook for a minute, tossing the pan two or three times. Then add the Travise leaves and keep on the heat for a further minute until the Travise becomes limp and wilted. Add a squeeze of lemon, a further knob of butter and the chopped parsley and finally season.

• To serve, arrange on a plate with pieces of butternut, Travise, girolles and venison with small amounts of butternut purée in between to make a rustic but attractive-looking dish. Finish with a small amount of the cooking juice and rock salt.

__________

The official start of grouse-shooting season is 12 August – also known as the Glorious Twelfth. It is a date heavily clothed in tradition that has been an integral part of the countryside calendar for decades.

Chefs and enthusiasts alike are keen to be among the first to shoot this native bird. In some top restaurants around the country, come evening, grouse shot earlier in the day on the twelth will already be on the menu.

Yes, it’s that quick! For as long as I’ve been a chef, this has always carried prestige for a restaurant, drawing in masses of diners.

Red grouse can be found in England, Wales, Scotland and Northern Ireland and legally can be shot until the end December.

The red grouse’s closest relative is the willow grouse found throughout northern Europe, Asia, Canada and Alaska.

The Glorious Twelfth also signifies the start of the official game season and I am sure you know by now that I often hunt for deer to serve at Chapter One. Later this year, I’m looking forward to a trip I’ve booked with my business partner Marcel – we’re heading to Scotland in October for red and Sika deer.

If you’re on the hunt for quality game during the season, I highly recommend Kentish suppliers Chart Farm, who sell impeccable venison. They also have rabbit, pigeon and grouse – honestly,

it’s not to be missed.

This month’s recipe is my roast loin of venison with butternut, girolles and roast travise, just perfect for Sunday lunch with the family. Enjoy!

www.chapteronerestaurant.co.uk

Follow Andy on Twitter

0 comments

Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files
Comments

Please log in to leave a comment and share your views with other Kent Life visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by Kent Life staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique Kent Life account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More from Food & Drink

If you like fun with your food, you are going to love the new Radnor Arms in Folkestone, where the welcome is as generous-hearted as the food offer

Read more
November 2018
Friday, November 16, 2018

Knowledgeable, attentive service, masterful cooking and exciting food and wine pairings make Sturry’s Kathton House a must-visit and one to watch

Read more
November 2018
Wednesday, October 31, 2018

Kent’s leading drinks producer Chapel Down is to open a bar, restaurant and ‘gin works’ in King’s Cross

Read more
November 2018
Monday, October 29, 2018

Christmas Day is about celebrating with loved ones over good food and conversation, so head to one of these fantastic restaurants or cosy pubs and have a festive feast

Read more
Wednesday, October 24, 2018

Keen2Cook in Deal has been awarded a grant of £2,500 to purchase new kitchen equipment, as part of the rural energy provider’s annual funding scheme

Read more
Monday, October 22, 2018

Working with Kent Farmers’ Market Association, we put a different market in the spotlight each month

Read more
October 2018
Tuesday, October 16, 2018

Whether you want slow cooked pulled pork, huge steaks or some surf and turf, we’ve got the meat-heavy restaurants in Kent that you need to visit

Read more
Tuesday, October 16, 2018

Thank you to everyone who entered and nominated and congratulations to all our finalists and winners

Read more
Tuesday, October 16, 2018

We reveal the winner of the Independent Café/Tea Room of the Year award

Read more
Tuesday, October 16, 2018

We reveal the winner of the Chef of the Year award

Read more

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy

Topics of Interest

Food and Drink Directory
Kent Life Food & Drink awards 2016. Open for entries.

Latest Competitions & Offers

Subscribe or buy a mag today


subscription ad


Follow us on Twitter


Like us on Facebook


Local Business Directory

Search For a Car In Your Area

Property Search