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After a few exciting dishes to celebrate a fortnight of British cooking, I am again excited with the prospect of working with venison, and in particular, our very own local deer. In season and at its best.
Personally I find venison often challenging to pair with other flavours, textures and ingredients. It has a very distinctive flavour, laden with aromas and personality. However, if not in a rich stew, I tend to use a combination of earthy and fresh flavours, enhancing the colours, promoting presentation, yet ultimately, the enjoyment of eating.
There are significant differences relating to various wild meats and animals. Wild red meat tend is a very healthy alternative to other meat products, often containing little or no fat. Either cook it very fast and hot, or slow and low. The results are always very rewarding.
Enjoy!
Ingredients: for 2 persons
200g venison loin trimmed 120g venison haunch trimmed (thick piece) 5g garlic finely chopped 1 sprig rosemary 2x parsnips (young) peeled and shaped 8 x Chantenay carrots peeled 2 x baby leeks trimmed 1 x white onion finely diced 4 x asparagus trimmed 2pcs spring greens portioned 1 x turnip peeled and shaped 20ml ed wine 200ml brown veal / venison stock 50ml chicken jus 1 bay leaf 100ml vegetable bouillon 25ml extra virgin olive oil 50g unsalted butter 50g fresh bread crumbs 20g fresh parsley (washed and dried) 1x egg 30g flour 3g salt 1g white pepper 10ml olive oil
Method:
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