Loin of Venison
with Butternut and Sage Puree
Boulangere Potato and Wild Mushrooms

Craig Griffin

Craig Griffin

Head Chef at The Jack in the Green at Rockbeare

Serves 4

Ingredients

  • 500g Venison Loin
  • 750g Désirée potatoes
  • 1 small onion
  • 1 sprig of thyme
  • 40g unsalted butter
  • 200ml chicken stock
  • 1 large butternut squash
  • 75g unsalted butter
  • 1 clove of garlic
  • 4 sprigs of sage
  • Wild mushrooms

METHOD

Boulangère Potato

 

  1. Finely chop the onions and cook in 25g of butter until golden brown. Add the thyme and season.
  2. Wash and peel the potatoes, then slice into thin and even rounds using a mandolin. Preheat the oven to 180 ̊C.
  3. Use a third of the potatoes to make an even, neat layer in the bottom of a baking dish.
  4. Season then cover with half of the onion mix – repeat this process again then add the chicken stock.
  5. Finish with a neat layer of potatoes and brush with the remaining softened butter. Bake in the oven until golden and cooked through (based on a baking dish 35cm x 35cm).
  6. You can either cook for an extra 5 minutes and turn out to serve or you can allow to cool completely, turn out onto a chopping board, portion and fry to reheat.

Butternut and Sage Purée

  1. Peel and roughly chop the butternut squash and place into a roasting tray. Strip and add the leaves of the sage and then season the tray.
  2. Cube the butter and then roast at 160 ̊C for 15-20 minutes or until soft, stirring halfway through.
  3. Blend the mix together and pass through a fine sieve. If the mixture is too thick, thin it down with a little bit of water and melted butter.

To serve

  1. Rub the venison in vegetable oil and season generously with black pepper and sea salt. Heat a heavy-duty pan and sear the venison on all sides – this should take about 2 minutes.
  2. Reduce the heat to low and gently fry, turning regularly for 6-8 minutes or until cooked to your liking. Transfer the venison to a board and wrap loosely in a piece of foil. Leave to rest for 5 minutes.
  3. Whilst the venison is cooking prepare your wild mushrooms by removing the stalks and cutting to your desired size. I like to use a variety of sizes as it adds interest to the dish but it’s all down to personal preference.
  4. Fry off the mushrooms in a little bit of butter, oil and seasoning. For added flavour you could add a crushed clove of garlic.
  5. Use as much or as little artistry as you wish to plate the dish, you can use the picture for reference of how I would plate it, but it will taste delicious however it looks!