Roasted loin of New Forest venison with snails, roasted chervil root and a field mushroom purée
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An innovative way to herald autumn , this remarkable roast venison recipe from acclaimed chef Robert Thompson combines the woodsy flavours of mushrooms, snails and chervil root. The port and red wine sauce provides a sumptuous complement to the venison loin. Be sure to leave yourself plenty of time to roast the venison bones for the sauce - this technique packs a flavoursome punch you'll never forget.
First published in 2015
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Ingredients
Metric
Imperial
Venison
- 800g of New Forest venison loin, cut into 4 equal portions
- 1 knob of butter, foamed for basting
- 4 chervil roots
- 12 snails
- 100g of girolles
- 50g of butter
- 1 handful of spinach leaves
- 1 garlic clove, crushed
- 1 handful of parsley, chopped
- salt
- black pepper
Venison sauce
- 4 shallots, peeled and sliced
- 1 garlic clove
- 1 dash of oil
- 100ml of red wine vinegar
- 1 dash of brandy
- 100ml of red wine
- 400ml of port
- 2l veal stock
- 1000ml of chicken stock
- 700g of venison bones, chopped and roasted
- 1 pinch of thyme
- parsley to taste
- 1 bay leaf
- 1 dollop of tomato purée
- 4 juniper berries
- 1 star anise
Mushroom purée
- 1 banana shallot, finely sliced
- 4 sprigs of fresh thyme
- 1 garlic clove, crushed
- 1 knob of butter
- 1 dash of oil
- 500g of mixed seasonal wild mushrooms
- 210ml of chicken stock
- 100ml of Madeira
- 150ml of double cream
SAVE RECIPE
Method
1
For the venison sauce, sweat the shallots and garlic clove in a little oil. Add the red wine vinegar and reduce to a glaze. Then add the brandy, red wine and port, once again reducing
- 4 shallots
- 1 garlic clove
- 1 dash of oil
- 100ml of red wine vinegar
- 1 dash of brandy
- 100ml of red wine
- 400ml of port
2
Add all the remaining ingredients and reduce to a sauce consistency. Strain through a muslin cloth and adjust seasoning. Leave the sauce somewhere warm
- 2l veal stock
- 1000ml of chicken stock
- 700g of venison bones
- 1 pinch of thyme
- parsley to taste
- 1 bay leaf
- 1 dollop of tomato purée
- 4 juniper berries
- 1 star anise
3
To make the mushroom purée, sweat the shallot, garlic and fresh thyme in a little butter and oil until soft, then add the sliced field mushrooms and continue cooking
- 1 banana shallot
- 4 sprigs of fresh thyme
- 1 garlic clove
- 1 knob of butter
- 1 dash of oil
- 500g of mixed seasonal wild mushrooms
4
Add the Madeira and allow to reduce down to nothing. Add the stock and reduce by half, finish by adding the cream. Blend until very smooth and adjust the seasoning
- 210ml of chicken stock
- 100ml of Madeira
- 150ml of double cream
5
Then prepare the chervil roots, peel the roots and colour lightly in a little olive oil. Roast in the oven at 190˚C/Gas mark 5 until soft in the centre
- 4 chervil roots
- 1 dash of oil
6
To finish the dish, preheat the oven to 200˚C/Gas mark 6. Season the venison loin and colour on one side in a hot pan, turn over and roast for 5-7 minutes, remove from the oven and baste with the butter, allow to rest
- 800g of New Forest venison loin
- 1 knob of butter
- salt
- black pepper
7
Sauté the girolles and then add to a pan with the snails, add the garlic and parsley butter and heat gently
- 12 snails
- 100g of girolles
- 50g of butter
- 1 garlic clove
- 1 handful of parsley
8
Smear the mushroom purée across the plate and place the chervil root at one end and scatter the snails and girolles around. Wilt a small handful of spinach to sit the venison on. Finish with a little of the melted parsley, garlic butter, from the pan, and venison sauce
- 1 handful of spinach leaves
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