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Main Course – Rump of Venison with Rosti Potato, Cauliflower Purée and Chanterelles

SERVES 4 MEDIUM

Overview

Ingredient list

Venison

1 large venison loin (ask the butcher, about 800g for 4 people)
100g butter
Stock

Sauce

30ml red wine
30ml port
10g carrot
10g onion
10g celery
Zest of ½ orange
1 tsp redcurrant jelly
Sea salt and freshly ground black pepper
A little grated mace (optional)

Cauliflower purée

1 small cauliflower
200ml milk
1 bay leaf
Sea salt and freshly ground pepper

Rösti Potatoes

250g rooster or Maris Piper potatoes
15ml olive oil
25g butter
Sea salt and freshly ground pepper

Cabbage & Chanterelle Mushrooms

½ cabbage (we like Savoy)
150g mushrooms (chanterelle, girolle, or whatever you’ve got)
10g butter
10g parsley, chopped
2 shallots, peeled and chopped
1 clove garlic, crushed and chopped

 

Method

Venison

Season the venison with salt and pepper, and a grating of mace, if using. Heat the butter in an oven–proof pan. When hot but not browned, add the venison and seal quickly all over.

Place the pan in the oven at 160C for 3–5 minutes. Remove and allow to rest for up to 10 minutes.

Sauce

For the sauce, add in the red wine and port to the pan and scrape any caramelized bits of meat off the base. Then add the carrot, onion and celery and orange zest and cook until soft.

Add the redcurrant jelly and stock and whisk then reduce to make the sauce. Don’t allow your sauce to boil hard, but simply have it ticking over. Strain the sauce into a warm jug when it’s the right texture for a gravy.

Cauliflower purée

Chop the cauliflower into florets and place into a saucepan. Cover with milk, add a bay leaf, and cook gently for roughly 15 minutes.

Drain, remove the bay leaf and place into a blender with butter, salt and pepper and a little of the milk then purée together.

Rösti Potatoes

Grate the potatoes into a clean dishtowel, and then ring out to remove as much liquid as possible. Season. Heat a frying pan then add the olive oil. Add the potatoes. Add cubes of the butter to start colouring the rösti.

Cook for around 7–8 minutes, then once golden brown turn over the Rösti (or flip if you’re very brave!) and cook for another 5–6 minutes. Alternatively you can place it in the oven to finish off. Remove from the pan to slice and serve.

Cabbage & Chanterelle Mushrooms

Peel the cabbage apart and slice up the leaves . Blanch the cabbage in seasoned boiling water for roughly 3 minutes. Drain.

For the mushrooms, wipe with a damp cloth then cut into quarters. Fry off in butter in a hot pan with finely chopped shallots and garlic. The pan must be hot to allow the water in the mushrooms to evaporate. Season and sprinkle over some chopped parsley. Serve immediately.

Serve

To serve, place a spoonful of cauliflower puree on one side of the plate, and some cabbage on the other. Cut the venison into thick slices and place on top of the cabbage. Add mushrooms to the top of the venison, and place a wedge of the potato to the side of the plate. Drizzle with the red wine sauce.

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