Venison haunch with chargrilled tenderstem broccoli, chestnut puree, roast potatoes and a red wine balsamic reduction
A sumptous dish perfect for the colder months, from Mark Whittaker, head chef at the Angel Inn, Petworth.
- 2 venison haunch steaks (brushed with oil and seasoned)
- 6 tenderstem broccoli (brushed with oil and seasoned)
- 6 medium-sized potatoes
- 8 peeled chestnuts
- 500ml good fresh chicken stock
- Balsamic glaze
- 100ml red wine
- 1 shallot (finely chopped)
- 1 clove garlic (finely chopped)
- 1 sprig thyme
- 20g butter
To make the red wine balsamic reduction, sweat the shallot, thyme and garlic in a little oil for 2 minutes. Add red wine and reduce by two thirds then add some balsamic glaze and 350ml of chicken stock. Again reduce until you have a syrup like consistency. Take off the heat and pass through a fine sieve.
For the chestnut puree, in a blender place the peeled chestnuts, a knob of butter and 50ml chicken stock, blend for 30 seconds (adding more chicken stock and seasoning if required) until you are left with a smooth puree.
Roast the potatoes in the oven 180 degrees for 15-20 minutes with a little oil, butter and seasoning.
Place the venison steaks in a searing pan for 3 minutes each side and place somewhere warm to rest until you’re ready to serve.
In the same pan add the tenderstem broccoli and cook for 2 minutes each side.
Take your puree and place a spoonful on your plates and swipe with the back of the spoon. Place the potatoes (I normally lightly press to flatten slightly) and tenderstem over the puree. Slice the venison and arrange over the potatoes and tenderstem. Finally drizzle with the red wine balsamic reduction.