Caissé roast wild venison

colin_mcgurran_venison_recipe

Colin McGurran's Caissé roast wild Balmoral venison, pressing of potato and Gruyère, braised red cabbage and venison sausage.

Serves 2

Ingredients

Venison loin

300g venison loin

10g unsalted butter

1g thyme

3g garlic

Salt & pepper

Venison sausages (optional)

1kg venison shoulder (minced)

200g pork fat (minced)

100g panko breadcrumbs

20g fine sea salt

5g nutmeg

5g cinnamon

250ml water

Pig intestines (approx. 1 metre)

Celeriac purée

500g celeriac (finely diced)

100g unsalted butter

300ml whole milk

100ml double cream

4g fine sea salt

Potato pavé

1kg chipper potatoes (washed, peeled and thinly sliced)

200g Gruyère cheese (finely grated)

100g unsalted butter (melted)

10g sea salt

Creamed red cabbage

250g red cabbage (grated)

50g white onion (chopped)

100g carrots (grated)

50ml double cream

25g unsalted butter

5ml vegetable oil

Salt & pepper

 

colin_mcgurran_mainMethod

Venison loin

Sear the venison loin in a pan, colour quickly to seal all the juices and then add the butter, thyme, garlic, salt and pepper and cook for a further two minutes. Place in a preheated oven at 180°C until the loin reaches 52°C in the centre when checked with a temperature probe. Rest for 20 minutes and then divide the loin into four portions.

Venison sausages

Mix all the ingredients and, using the sausage pipe on the sausage machine, fill the pigs intestines, twisting at 3" intervals. To serve, sear the sausage in a pan until golden on the outside (the sausage should be a little pink when cut into).

Celeriac purée

Melt the butter in a pan and add the celeriac. Cook until the celeriac is soft and then add the milk, cream and salt. Blitz the mixture in a blender and then pass through a sieve or chinois to leave a smooth purée.

Potato pavé

Line a baking tray with baking parchment and layer the potato in a rough square shape (approx. 30cm square), ensuring that each layer is brushed with the melted butter. Season and evenly sprinkle over some of the cheese. Repeat until all potatoes have been used. Bake at 160°C for 40 minutes. When cooked, press between two baking trays and keep in the fridge until needed. When required, slice the pavé into a rectangle before frying in a pan with a little oil until golden.

Creamed red cabbage

On a low heat, sweat the chopped onions in oil for four minutes. Next, add the carrots and sweat for a further two minutes. Add the grated cabbage and cook for five minutes, ensuring all the vegetables are not colouring (adjust the heat accordingly). Add the cream and heat through, bringing to the boil. Season to taste.

To serve

Glaze the sliced venison loin with a little oil and season well with Maldon sea salt. Dot the purée onto the left-hand-side of the plate and then lay the sliced venison in the middle of the plate (two slices per portion). Add one sausage per portion underneath the loin. Reheat the creamed cabbage if required and add a quenelle to the right of the venison loin. Finally, add the reheated potato pavé to the bottom of the plate.

Bon appétite!

 

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