- 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
- Finely chop the onions and cook in 25g of butter until golden brown. Add the thyme and season.
- Wash and peel the potatoes, then slice into thin and even rounds using a mandolin. Preheat the oven to 180 ̊C.
- Use a third of the potatoes to make an even, neat layer in the bottom of a baking dish.
- Season then cover with half of the onion mix – repeat this process again then add the chicken stock.
- 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).
- 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
- 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.
- Cube the butter and then roast at 160 ̊C for 15-20 minutes or until soft, stirring halfway through.
- 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.
- 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.
- 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.
- 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.
- Fry off the mushrooms in a little bit of butter, oil and seasoning. For added flavour you could add a crushed clove of garlic.
- 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!