FOOD + DRINK
MEET THE CHEF CONT .
Venison , Chocolate and Pear
Ingredients :
• 200g venison loin
• 50g dark chocolate
• 2 pears
• 100g unsalted butter
• 50g cavolo nero
• 5 sprigs thyme
• 25ml maple syrup
• 2 large red potatoes
• 1 egg yolk
Venison cottage pie :
• 150g venison mince
• 25g carrots , finely diced
• 15g onion , finely diced
• 25g celery , finely diced
• 1 garlic clove , minced
• 100ml ruby port
• 1 / 2 tbsp tomato puree
• 250ml brown chicken stock
• 10g dark chocolate
• 1 sprig rosemary
• Olive oil
Method :
1 . Use a heavy base pan if possible and sweat off the carrot , onion and celery in a little olive oil until soft with no colour . Add the garlic , followed by the tomato puree and cook out for 5 minutes and remove from the pan .
2 . Add a small amount of oil to the same pan , when hot add the venison mince in two stages and brown off and remove to the onion mix .
3 . Deglaze the pan with the port and reduce by two thirds .
4 . Add the venison mince and onion mix to the pan and add the chicken stock .
5 . Bring to a light simmer and add the 30g of the chocolate , cook the pie mix until it has reduced into a thick rich ragu .
Mashed potato : 6 . Bake two large potatoes in the oven at 180 ° C until soft .
7 . Bring to the boil the double cream , scoop out the potato and add to the cream and beat until smooth . Add the egg yolk and season with salt and pepper and place into a piping bag and keep warm .
Venison loin : 8 . Place a frying pan on a high heat and add vegetable oil . Season the venison loin with salt and pepper and place in the pan . Cook for 2 minutes on one side and then turn to sear the other side for a further 2 minutes .
9 . Add 50g of butter and thyme and cook for a further 2 minutes , basting the venison in the foaming butter . Remove and rest for 15 minutes .
Roasted Pear : 10 . Cut one of the pears into quarters and peel into four even barrel shapes .
11 . Add the remaining 50g butter to a warm pan , when foaming add the pear pieces and then add the maple syrup and cook until the pears are caramelised and golden , remove and keep warm .
Raw pear : 12 . Quarter the pear and remove the core , thinly slice .
Chocolate : 13 . Melt the remaining 20g of chocolate and brush on the plates .
Plating : 14 . Warm the venison pie mix and put into an oven proof dish , pipe the mashed potato on top and bake in the oven for 10 minutes until golden .
15 . Boil the cavolo nero in salted water for 3 minutes and drain .
16 . Carve the venison pieces into halves . 17 . Place the warm pear barrels and raw pear onto the plate . 18 . Plate up as you desire and enjoy !
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