Restaurant
Luxury Hotels Scotland

Recipes

Eat on the Green Recipe

Marinated Saddle of Venison, Dauphinoise Potato, Parsnip Puree, Braised Red Cabbage & Bitter Chocolate Jus

(serves 4)

Ingredients:

Venison
1 x Loin of Venison (approx 800g)
2 x Bay Leaves
12 x Black Peppers
2 x Star Anise
24 x Juniper Berries
2 x Sprigs of Thyme
200ml x Red Wine
20g x Unsalted Butter

Parsnip Puree
5 x Medium Parsnips
1 x Bay Leaf
200ml Whole Milk
100ml Double Cream
20g x Unsalted Butter

Braised Red Cabbage
1 x Medium Red Cabbage
1L x Red Wine
100g x Soft Dark Brown Sugar
100ml x Balsamic Vinegar
1 x Cinnamon Stick

Dauphinoise
1 Kg Rooster Potatoes
700ml x Double Cream
1 x Bulb of Garlic

Chocolate Jus
150ml Chicken Stock
300ml Veal Stock
100ml Red Wine
100ml Port
1 x Banana Shallot
30g x Bitter Dark Chocolate

Garnish
1 x Carrot
1 x Parsnip
½ Neep
1 x Head of Broccoli
10g x Dark Chocolate
30g Broad Beans
Oil for cooking
20g Unsalted Butter

Method:

Venison
To prepare the venison remove all excess fat and sinew from the venison loins. Then place the loins in a container with Red Wine, Thyme, Bay Leafs, Star Anise, Peppercorns and Juniper Berries. Store in the fridge for 24 house. After this remove from the marinade and roll in cling film to keep the shape. Place in fridge for 2 hours.

Dauphinoise
For the dauphinoise place the double cream in the pan with seasoning and crushed up garlic cloves, then bring to the boil and simmer for 15 minutes. Take off the heat and place to the side to cool. Slice the potatoes on a mandolin to a medium thickness. Then sieve the garlic cream onto the potatoes and mix. Line a tray with greaseproof paper and layer the potatoes in the tray. Bake the potatoes in the tray in an oven at 200 Degree C. An hour with tin foil, then 20 mins without to get the golden brown finish. Then remove from the oven and place a tray and weight on top and press for 8 hours. After this cut into the desired portion size and reheat in the oven.

Parsnip Puree
Peel and core the parsnips. Then wash and cut into even sized pieces. Place in a pan with the milk, cream and bay leaf and cook on a low heat until the parsnips are cooked. Once cooked strain and keep the liquid aside, remove the bay leaf. Place the cooked parsnips into a food processor and blitz until smooth then add the butter. If the puree is too thick add some of the cooking liquid to get it to the right consistency. Pass through a fine sieve and set aside until needed.

Red Cabbage
For the cabbage shred the cabbage finely and place in a medium heated pan until soft. Once soft add the red wine, soft dark brown sugar, balsamic vinegar and cinnamon stick and cook until all the liquid is almost gone and the shredded cabbage is glazed. Season and set aside.

Chocolate Jus
To make the Jus. Heat a pan and sweat down finely diced shallot. Once soft deglaze with red
wine. Add the veal stock and chicken stock, reduce by two thirds. Melt the chocolate over a bain marie. Then add to the Jus, whisking until mixed then pass through a sieve and set aside.

Vegetables
Peel and wash the carrot, parsnip and turnip. Cut into even dice then place on a roasting tray.
Add olive oil and seasoning and roast for 10-15 minutes until cooked. Cut the broccoli into little florets and blanch in boiling salted water and refresh in iced water. Peel the broad beans and repeat the process of the broccoli.

To Serve:
Heat a sauté pan with olive oil. Cut the venison into four portions and season. Roast in the pan until colored. Then add butter and baste. Place in the oven for 3 minutes, then rest for 4 minutes.

Heat the garnishes for dish, slice the venison and serve.

Proprietor/ Chef: Craig Wilson
Eat on the Green, Udny Green, Ellon, Aberdeenshire »

« back to recipes


Website design & hosting - Pole Position
Users Log In