Venison Loin with Juniper, Potato rösti and Charred Clementine
- COOK TIME: 6 Hours
- PREP TIME: 1 hour
- DIFFICULTY: Medium
- SERVES: 4
- 600g of venison loin
- 650g of Maris Piper potatoes, grated
- 30g of duck fat, plus extra for frying
Red wine sauce
- 390g of onion, roughly chopped
- 40g of garlic, roughly chopped
- 50g of butter
- 200g of button mushrooms
- 750ml of red wine
- 5l brown chicken stock
- 12 sprigs of thyme
- 12 black peppercorns
- 6 clementines
- 100ml of sugar
- 100ml of water
- 50ml of olive oil
- 6g of black peppercorns
- 6g of juniper berries
- 4g of fresh thyme
- 2 clementines
- olive oil
- 300g of kale – to serve
- 10g of 70% dark chocolate, finely grated – to serve
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Recipe courtesy of Will Holland from www.greatbritishchefs.com
- To make the potato röstis, preheat a water bath to a temperature of 80⁰C.
- In a colander, toss the grated potatoes with a generous pinch of salt, then place the colander in a sink or bowl and leave to drain. The salt will draw the moisture out of the potato. After 15 minutes, wrap the potato in a clean tea towel. Wring the tea towel until you cannot squeeze out any more moisture, then tip the potato in a bowl.
- Heat the duck fat in a saucepan until melted, then stir into the potato.
- Using a chamber sealer, seal the potato and duck fat mixture in a large vacuum bag. Cook in the water bath for 4 hours, then remove and allow to cool completely before opening the vacuum bag.
- Next, prepare the red wine sauce. In a large saucepan, warm the butter over a medium heat until melted, then stir in the onion and garlic and sauté. When the onions have caramelised, mix in the mushrooms and fry until soft and brown.
- Add the red wine and stir well to deglaze the pan. Turn up the heat and simmer until the wine has reduced by half, then mix in the chicken stock, thyme and peppercorns. Return the heat to medium, bring the mixture to the boil and reduce over a medium heat, skimming off any fat and impurities that rise to the surface. When the mixture reaches a sauce-like consistency, remove from the heat, strain through a fine sieve and leave to cool.
- To make the clementine purée, remove the peel from the clementines. Put the fruit to one side and place 300g of the peel in a saucepan.
- Add just enough cold water to the saucepan cover the peel, then bring to a gentle simmer and cook for 20 minutes. After this time, drain off the cooking water, leaving the peel in the pan.
- Repeat step 8 twice, using fresh water each time. Blanching the peel 3 times in this way will remove its bitterness.
- Combine the sugar, water and olive oil in a saucepan and cook over a gentle heat. When the sugar has fully dissolved, pour the syrup into a blender and add the blanched peel. Purée, then strain through a fine sieve and chill in the fridge until needed.
- When the potato rösti mix is completely cold, take it out of the vacuum bag and divide into 4 triangular pieces of equal size.
- Preheat the water bath to a temperature of 57⁰C.
- For the juniper seasoning, place the thyme, peppercorns and juniper berries in a pestle and mortar and reduce to a fine powder by grinding.
- Seal the venison inside a vacuum bag using a chamber sealer. Place in the water bath and leave to cook for 30 minutes.
- Next, prepare the charred clementines. Slice the fruit into rounds approximately 1cm in thickness (you should get 4 slices from each clementine). Coat the slices with a thin layer of olive oil and place them in the hot chargrill pan or on a hot barbecue. Grill for 1¬ 2 minutes, then turn over and char the other side for the same amount of time. Remove from the pan and store in a warm place until needed.
- To cook the kale, bring a saucepan of salted water to the boil, then add the kale and cook until tender. This should take approximately 2-3 minutes.
- Pan-fry the potato röstis in a small amount of melted duck fat until golden brown and crispy.
- Heat a dash of oil in a frying pan. Take the cooked venison out of the vacuum bag and add to the pan. Cook for 1 minute on each side, then remove from the pan and sprinkle the juniper seasoning over the meat. Rest for 1-2 minutes, then slice into 20 equal pieces.
- To serve, drizzle some clementine purée around the edge of each plate and place a slice of charred clementine, a potato rösti triangle (standing upright) and some kale in the middle. Top the kale with the sliced venison (5 slices per plate) and scatter the grated chocolate over the meat. To finish, spoon over the red wine sauce, making sure it stays contained within the ring of clementine purée.