The Dining Room
serves traditional
British food with a
contemporary twist
SADDLE OF VENISON WITH
ROAST FIG, CAULIFLOWER
PURÉE AND SQUASH PARMENTIER
Try a different Christmas dinner dish, like this impressive
venison roast from The Dining Room’s Jason Moore
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The Dining Room in Sherborne is not so much old
school as based in one. The building that houses the
restaurant was originally erected in 1743 by Lord William
Digby, and founded as a school for the ‘education and
clothing of poor girls’. In fact, it’s only been open just over
a year in its stunning location at the historic heart of the
town, with the 9th century Sherborne Abbey and 15th
century almshouse as near neighbours.
The food does justice to the rich heritage of Lord
Digby’s school, being traditional British, but chef Jason
Moore’s contemporary twists and emphasis on seasonal
ingredients make dining in this room a special occasion.
For your own special occasion on Christmas Day, this
seasonal venison dish would impress any crowd and
mean you don’t have to struggle with the turkey for
hours on end.
Ingredients Method
Serves 4 Roasted Fig
1x fig per person
1x small cauliflower
1x butternut squash, not the
seeded end
3x each of the leaves of pink
and white queen kale
5-6oz venison per person
(Cauliflower, squash and kale
will be enough for four people)
Cut in half then rub with butter and roast for 15-20 minutes.
Cauliflower Purée
Break into florets, simmer in lightly salted water until soft, then
strain. Blend until smooth.
Squash Parmentier
Cut into roughly 1cm cubes. Blanch for 5 minutes, cool,
then saute in salted butter. Finish with fine sliced chives.
Pink and White Queen Kale
Pick and blanch in lightly salted water
Venison
Season well and then sear in a little olive oil or butter to brown
all sides of the meat. When done, transfer to a tray and roast
at 180-200ºC for 5 to 6 minutes for medium rare. Take out and
allow to rest for 5 minutes before slicing. Sit the meat on an
absorbent cloth before plating.
Game jus or good meat gravy can be bought ready prepared.
Just heat and reduce well to be full flavoured.
www.menu-dorset.co.uk