- 1 x 1.2kg venison loin
- 200g macadamia nuts
- 200g fresh brioche
- 200g venison bones
- 25g clarified butter
- 25g cold butter
- 30g mirepoix
- 50g Dijon mustard
- 600ml white wine
- 800ml venison stock
- 100ml veal stock
- Sprig of thyme
- 1 bay leaf
- 1 handful of mustard seeds
- 2kg King Edward potatoes
- 500g butter
- Salt/pepper for seasoning
- 300g Paris mushrooms
- 75ml port
- 2 shallots
- 1 garlic clove
- 15g butter
- 150ml double cream
- 500g baby spinach
- 450g wild mushrooms
- 20g unsalted butter
- Roast the macadamia nuts under the grill until golden brown and leave to cool.
- Blend the nuts and brioche in a blender or Robot-Coup, do not blend too much so there are still some macadamia pieces.
- Prepare the loin taking it off the bone and removing all the sinew and hard skin. Keep in the fridge.
- Season the loin fillet on each side in a non-stick pan/tray and place in the oven at 180C.
- Cook to your required taste, ideally medium rare.
- Brush the upper side of the meat with some Dijon mustard, top with some Macadamia crust and place under the grill until golden brown. Trim both end of the loin.
- Caramelise the bones in a little clarified butter and do so until golden brown, drain in a colander and add the mirepoix
- Sweat the mirepoix until light brown, add the mustard and sweat a few more minutes without too much colour
- Put the bones back to the pot and deglaze with the wine, reduce by 2/3, add the stocks, thyme and bay leaf. Bring to the boil, skim well
- Simmer gently for 1 hour, skimming from time to time.
- When cooked pass through a chinois and reduce until the right consistency, pass through a muslin cloth and blast chill.
- When needed reduce a little white wine with a little Dijon mustard, add a knob of cold butter and whisk.
- Adjust seasoning and add a few mustard seeds (see below).
- Cook slowly a handful of mustard seeds in water for approximately 2 hours, top with water when necessary. Keep in the fridge in water until needed.
- Peel the potatoes and keep in water.
- Cut the potatoes into a flat barrel shape.
- Melt the butter in a think based frying pan and place in the raw potatoes, season, and cook on each side for 20-30 minutes until nice golden brown and soft.
- Empty the centre and fill with the wild mushrooms.
- Melt the butter in a thick based frying pan, sweat the sliced shallot and garlic (no colour).
- Add the sliced mushroom and cook until completely dry.
- Deglaze with the port and reduce completely until gone, season and add the cream.
- Cook for another 15 minutes, then blitz in a food processor.
- In a small pan melt 10g of unsalted butter, add the spinach and cook for 3-4 minutes. Season with salt and pepper and place on a J-cloth or kitchen paper.
- In another non-stick pan melt the other 10g of unsalted butter and sauté the mushrooms for 2 minutes, season with salt and pepper.