Woodland venison, pork belly, truffle and oak-smoked consommé
Venison loin poached in a water bath then pan-fried, with a black truffle crust, served with venison sausage
tortellini, crispy pork belly, sautéed spinach, sautéed girolles and mousseron, wood sorrel and a potato
hula hoop, accompanied by a smoked venison and beetroot consommé.
Serves 4
Prep time:2 hours
Cooking time: 2-3 hours
Venison
4 x 125g venison loins, trimmed.
50g unsalted butter
2 sprigs of thyme
2 garlic cloves peeled chopped
Consommé
500g Venison bones
1 tbsp olive oil
2 large carrots, peeled and chopped
2 sticks of celery, chopped
200g button mushrooms, chopped
100g banana shallots, peeled and chopped
1 large beetroot, peeled and roughly chopped
3 Bay leaves
Bunch of thyme
3 star anise
2 large beetroots
500ml Madeira
100ml Sherry vinegar
2 litres of chicken stock
1 chicken breast
6 egg whites
salt
Pork belly
400g skinned pork belly (Blyth burgh pigs)
Sprig of thyme picked
1 carrot, peeled and chopped
1 stick of celery, chopped
100g banana shallots, peeled and chopped
2 bay leaves
1 sprig of thyme
2 litres of chicken stock
2 tbsp veg oil
A knob of butter
Truffle crust
100g breadcrumbs (preferably sourdough)
1tsp truffle oil
30g melted butter
2.5g finely grated truffle
1tbsp squid ink.
Sautéed spinach, girolles and mousseron
50g small girolles
50g Mousseron mushrooms
250 kilo washed baby spinach
50ml chicken stock
20g butter
Sprig of thyme
Pasta
225g pasta flour 00
2 eggs
3 egg yolks,
1tbsp extra olive oil
Sea salt
Semolina flour for dusting
Venison balls for pasta
50g venison fat from the kidneys
50g venison liver
175g venison shoulder
½ chicken breast
½ egg
1 tsp chopped thyme
¼ tsp Cinnamon powder
3 juniper berries, crushed
½ tsp Sel rose (salt)
Potato rings
4 large king Edwards
Garnish
20g wood sorrel
200g fine oak chips for smoking
Method
Preheat a water bath to 52C, a deep fryer to 160C and a grill.
Truffle crust
1) Blitz together the breadcrumbs, truffle oil, melted butter, salt, pepper, finely grated truffle and
squid ink in a small blender
2) Roll out the mix between two sheets of grease proof paper until 2mm thick and freeze until frozen.
3) When frozen, cut the same size of your venison portion and leave in the fridge for an hour.
Venison
1) Vac pack the portions of venison and cook at 52c in a water bath for 30 minutes.
2) After 30 minutes, take the venison out of the water bath and pan fry in a medium frying pan with
olive oil each side for 1 minute.
3) Add a few knobs of butter; add a garlic, thyme and foam, the butter will natural start to foam. Cook
for 1 minute basting all the time. Remove from the pan onto a warm tray.
4) Place the truffle crust on top of the venison fillets, place onto a metal tray and put at the bottom of
the grill for 2-4 minutes, leave to rest for 2 minutes and serve.
Consommé
1) Roast the venison bones in a large pan with the olive oil until browned. Add a carrot, celery, 100g
button mushrooms, banana shallots, 2 bay leaves, half the thyme, star anise and a large beetroot
for 10 minutes or until golden brown.
2) De-glaze with 500ml of Madeira and 100ml sherry vinegar. Reduce by two thirds.
3) Add to a pressure cooker and cover with 2 litres of chicken stock and cook under pressure for 2
hours.
4) Strain off the liquid, leave to cool.
5) In a food processor, blitz the chicken breast with 6 egg whites, the remaining beetroot, a carrot,
100g button mushrooms, 1 bay leaf and a sprig of thyme and whisk into the stock.
6) Bring the stock up over a low heat until simmer. Make a well in the centre using a small ladle and
cook for 10 minutes. Letting the raft form around the ladle hole.
7) Strain the clarified stock through a muslin cloth; be careful not to break the raft. If u brake the raft,
this can result in a cloudy consommé, season to taste
Pork belly
1) Season the belly with salt and pepper and picked thyme
2) Roll into a cylinder (roughly 5cm in diameter) and tie with string
3) Cook in a pressure boiler with the carrot, celery, shallots, bay leaves, sprig of thyme and 2 litres
of chicken stock under pressure for 2 hours
4) Remove from the pot and remove the string
5) Roll cooked rolled belly into cling film as tight as you can, tie the ends.
6) Chill in the fridge for about 2 hours
7) Remove the cling film and cut the pork belly into 2cm pieces.
8) In a hot pan fry each side with the veg oil for 2 minutes or until golden brown. Add knob of
butter the butter will naturally foam cook for 2 minutes basting constantly and drain on kitchen
paper.
Sautéed spinach, girolles and mousseron
1) Prep the girolles and mousseron by trimming the bases and scraping the stems.
2) Pick and wash the spinach, heat a large pan over a medium heat and saute in a little butter and
cook for 2 minutes or until wilted. Season to taste.
3) In a hot pan, add the girolles and mousserons with 50ml chicken stock, 10g butter, sprig of thyme
and cook for 2 minutes and season.
Pasta
1) Put the pasta flour into a food processor with the whole eggs, egg yolks, extra olive oil, sea salt and
blitz together until it forms breadcrumbs.
2) Remove from the food processor and knead for 10 minutes.
3) Wrap in cling film and leave to rest in the fridge for 1 hour
5) Roll the pasta gradually till as thin as possible using a pasta machine. Lay the sheets on a tray and
cover with a light dusting of flour and cling film
6) For the venison balls, mince the venison fat, shoulder, chicken breast, egg, chopped thyme,
cinnamon powder, crushed juniper, sel rose, salt/pepper and roll into 25g balls. Place 4 of the 25g
venison balls every 2 inches in the middle of one of the pasta sheets. Cut rings around the balls with
a 7cm cutter, wet the outside rims and fold over into half moon shapes.
7) Push out all the air. Fold over the corners to make into a tortellini shape, with a ½ a cm collar
around the mix.
8) Place onto a tray covered in semolina flour and put in the fridge for 30 minutes
9) Cook the tortellini in a large pan of salted boiling water for 4-6 minutes, drain and then season with
olive oil, lemon juice and sea salt.
Potatoes
1) Peel potatoes
2) Use the peeler to cut long strips, 1cm wide
3) Oil 4 6cm chefs rings and wrap in silicone paper. Then wrap the potato strip around the rings so
there’s 2mm overlap. Wrap another strip of silicone paper around the potato, then tie with
string
4) Deep fry at 160c until golden brown, leaving the string on to keep the potato secure
5) Remove from the oil, remove string and paper. Slide the potato off the ring, being careful not to
break it
6) Season with salt and keep hot
To plate
1)
2)
3)
4)
5)
Place the potato hula hoop at 2 o’clock.
Place the spinach on top of that
Place the venison on top of the spinach
Place one piece of tortellini at 4 o’clock.
Place the pork belly at 9 o’clock.
6) Place the girolles and mousserons on plate at random positions.
7) Pour the consommé into 4 glass tea pots. Using the smoker, fill above the consommé with
smoke and place the lid on
8) Place the wood sorrel randomly as garnish