Venison, chocolate, fig, turnip and Brussels sprouts
- medium
- 4
- 1 hour 55 minutes
Dark, bitter chocolate and gamey venison make an unusual but perfect match, with the sweet figs and earthy Brussels sprouts packing an extra delicious punch in this colourful main course by Marcus Wareing.
Ingredients
Metric
Imperial
Venison
- 4 190g pieces of venison loin
- 1 tbsp of juniper berries
- 50g of thyme
- 1000ml of pomace oil (1), or enough to cover
- 4 garlic cloves, lightly crushed
Venison jus
- 125g of venison trimmings
- 1/2 tbsp of oil
- 2 shallots
- 2 garlic cloves
- 2g of thyme
- 1 bay leaf
- 2 white peppercorns
- 30ml of raspberry vinegar
- 500ml of red wine
- 500ml of brown chicken stock
- 500ml of venison stock
- 15g of fig purée
- salt
- black pepper
Chocolate ganache
- 125ml of whipping cream
- 140g of 70% bitter chocolate, chopped
- 40g of butter, softened
To plate
- 250g of turnip, trimmed to barrel shapes
- 100g of butter
- 100ml of chicken stock
- 12 Brussels sprouts, halved
- 2 fresh figs, cut into eight
- 15g of watercress
- 1 knob of butter
- olive oil
- 4 chestnut mushrooms, halved and cut sides scored in a crisscross pattern
Equipment
- Fine chinoise
Method
Fry the venison trimmings in oil until browned all over then set aside. Fry the shallots and garlic, add the herbs and peppercorns then deglaze the pan with 20ml (4 teaspoons) of vinegar and the wine
- 125g of venison trimmings
- 1/2 tbsp of oil
- 2 shallots
- 2 garlic cloves
- 2g of thyme
- 1 bay leaf
- 2 white peppercorns
- 20ml of raspberry vinegar
- 500ml of red wine
Reduce to a syrup, then add the stocks and venison trimmings
- 500ml of brown chicken stock
- 500ml of venison stock
Cook for 45 minutes skimming regularly. Adjust the seasoning and freshen with the remaining 10 ml (2 teaspoons) vinegar if necessary. Stir in the fig purée. Pass through a sieve and chill
- 10ml of raspberry vinegar
- 15g of fig purée
- salt
- black pepper
- 1 tbsp of juniper berries
- 50g of thyme
- 1000ml of pomace oil (1)
- 4 garlic cloves
- 4 190g pieces of venison loin
- 125ml of whipping cream
- 140g of 70% bitter chocolate
- 40g of butter
Fry the Brussels sprouts in a little oil until tinged brown. Add a knob of butter and 100ml of water and poach until just tender. Set the sprouts aside, drain the pan then add the mushrooms cut-side down, frying until cooked through and brown
- 12 Brussels sprouts
- 1 knob of butter
- olive oil
- 4 chestnut mushrooms, halved and cut sides scored in a crisscross pattern
Scatter the sprouts, mushrooms, turnips and figs across the plate then drizzle with the jus. Finish with the watercress and serve
- 2 fresh figs
- 15g of watercress
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