Daube of venison with quince and chestnuts
Item 1 of 1
- medium
- 4
- 3 hours 30 minutes
This glorious slow-cooked venison shoulder from the Galvin brothers encapsulates so many rich, autumnal flavours, with celeriac, quince and chestnuts all present. The dish is the one that Chris Galvin would most like to be remembered for, and came about after forgetting he had to present a dish at a conference of heavyweight chefs. The quick-witted selection of ingredients was clearly an inspired choice, as it is still on the menu at Bistrot de Luxe today.
First published in 2015
Ingredients
Metric
Imperial
Daube of venison
- 1.5kg venison shoulder, sinew removed
- 250ml of port
- 500ml of red wine
- 2 large carrots, cut into 6cm pieces
- 2 onions, halved
- 1 celery stick, chopped
- 3 garlic cloves, chopped
- 3 juniper berries
- 3 white peppercorns
- 1/2 cinnamon stick
- 1 sprig of thyme
- 2 bay leaves
- 1 sprig of rosemary
- 75ml of olive oil
- 100g of plain flour, seasoned with salt and pepper
- 1 tbsp of tomato purée
- 2l brown chicken stock
- 50g of trompette mushrooms
- 10g of clarified butter
- 12 chestnuts, roasted and skinned
- sea salt
- white pepper, freshly ground
- parsley, chopped, to garnish
Celeriac purée
- 250g of celeriac, peeled and roughly diced
- 50g of unsalted butter
- 130ml of milk
- 1 tbsp of double cream
- 1 pinch of sea salt
SAVE RECIPE
Equipment
- Blender
Method
1
To start the dish, place the venison shoulder, port, wine, vegetables, garlic and spices in a large, non-metallic container or dish. Tie together the herbs with string, add to the dish and cover the container. Place in the fridge to marinate for 24 hours
- 1.5kg venison shoulder, sinew removed
- 250ml of port
- 500ml of red wine
- 2 large carrots, cut into 6cm pieces
- 2 onions, halved
- 1 celery stick, chopped
- 3 garlic cloves, chopped
- 3 juniper berries
- 3 white peppercorns
- 1/2 cinnamon stick
- 1 sprig of thyme
- 2 bay leaves
- 1 sprig of rosemary
2
The next day, remove the venison from the dish and set aside. Carefully drain the vegetables, reserving the liquid in a separate bowl, and set to one side. Add half of the oil to a heavy-based, ovenproof pan until almost smoking, then add the vegetables, cooking until nicely caramelised
- 40ml of olive oil
3
Use the seasoned flour to dust the venison shoulder all over. Add the remaining oil to the pan with the vegetables, then add the venison and seal the meat all over until nicely browned
- 100g of plain flour, seasoned with salt and pepper
- 35ml of olive oil
4
Add the tomato purée to the pan, allowing it to cook out slightly with the meat. Remove the venison and set to one side, then add the reserved marinating liquid to the pan. Allow the liquid to reduce slightly, then pour in the chicken stock and bring to the boil
- 1 tbsp of tomato purée
- 2l brown chicken stock
5
Preheat the oven to 110°C/gas mark 1/4
6
As the liquid boils, use a spoon to skim off any scum that rises to the surface. Season to taste, add the venison to the pan and cover with a lid. Cook in the oven for 2 ½ - 3 hours, or until the venison is tender
- sea salt
- white pepper, freshly ground
7
While the venison is cooking, make the celeriac purée. Add all of the ingredients to a pan, bring to the boil then reduce the heat to a simmer. Add a tight-fitting lid to the pan and cook for 20 minutes, until the celeriac is tender
- 250g of celeriac, peeled and roughly diced
- 50g of unsalted butter
- 130ml of milk
- 1 tbsp of double cream
- 1 pinch of sea salt
8
Add the contents of the pan to a blender and blitz until smooth. Pass through a fine sieve to achieve a silky smooth texture, season to taste and reheat gently before serving
9
To prepare the quince, bring the sugar and water to a boil in a pan, stirring to dissolve the sugar. Boil for 2 minutes, then remove from the heat and set aside
- 100g of caster sugar
- 200ml of water
11
Quarter the quince lengthways and cut away the core and seeds. Cut each quarter into 3 to make 12 wedges in total, then add the wedges to the reserved syrup, along with the lemon juice
12
Cover the pan with a cartouche, reduce to a simmer and poach for 6 minutes until tender. When ready, remove the pan from the heat and set aside
13
When ready, remove the venison from the oven and allow to cool. Once cool, remove the bones from the meat and divide into 4 portions
14
If the sauce is slightly too thin, bring to the boil and reduce until slightly thickened. Once it has reached the desired consistency, pass through a fine sieve and pour over the meat
15
When ready to serve, gently reheat the venison in the sauce. Add the clarified butter to a pan, place over a medium heat and add the trompette mushrooms, tossing for 1 minute. Season to taste, drain on kitchen paper and keep warm
- 10g of clarified butter
- 50g of trompette mushrooms
- sea salt
- white pepper, freshly ground
16
Preheat the oven to 180°C/gas mark 4
17
If needed, gently reheat in the syrup, then remove with a slotted spoon. Place the chestnuts in the oven for 1 minute
- 12 chestnuts, roasted and skinned
18
To plate, divide the venison between 4 plates and scatter the mushrooms, chestnuts and quince wedges over the top. Add a quenelle of the celeriac purée, spoon over the sauce and finish with a little chopped parsley. Serve immediately
- parsley, chopped, to garnish
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