Recipe: roast loin of venison
PUBLISHED: 13:14 21 August 2018 | UPDATED: 13:14 21 August 2018
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
50ml chicken stock
Small amount of chopped parsley
• 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!
Follow Andy on Twitter