Venison, chocolate, fig, turnip and Brussels sprouts
Item 1 of 1
- 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.
First published in 2015
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
- 500g of venison trimmings
- 2 tbsp of oil
- 6 shallots
- 1/2 bulb of garlic
- 10g of thyme
- 3 bay leaves
- 10 white peppercorns
- 150ml of raspberry vinegar
- 2l red wine
- 2l brown chicken stock
- 2l venison stock
- 50g 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
SAVE RECIPE
Equipment
- Fine chinoise
Method
1
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 100ml of vinegar and the wine
- 500g of venison trimmings
- 2 tbsp of oil
- 6 shallots
- 1/2 bulb of garlic
- 10g of thyme
- 3 bay leaves
- 10 white peppercorns
- 100ml of raspberry vinegar
- 2l red wine
2
Reduce to a syrup, then add the stocks and venison trimmings
- 2l brown chicken stock
- 2l venison stock
3
Cook for 45 minutes skimming regularly. Adjust the seasoning and freshen with the remaining vinegar if necessary. Stir in the fig purée. Pass through a sieve and chill
- 50ml of raspberry vinegar
- salt
- black pepper
4
In a pan, toast and lightly crush the juniper berries. Separately blend the thyme with the oil. Add the juniper and garlic cloves to the oil
- 1 tbsp of juniper berries
- 50g of thyme
- 1000ml of pomace oil (1)
- 4 garlic cloves
5
Pour the mixture into a vacuum pack bag with the meat. Leave to marinate while you prepare the other elements of the dish
- 4 190g pieces of venison loin
6
For the chocolate ganache, put the chopped chocolate in a bowl. Bring the cream to a boil. Add ½ of it to the chocolate, add the butter and beat until fully combined
- 125ml of whipping cream
- 140g of 70% bitter chocolate
- 40g of butter
7
Add the remaining cream to the chocolate mix and leave to cool. Chill to set
8
For the venison, heat the oven to 180°C/Gas mark 4. Sear the venison in oil in a hot pan and then transfer to the oven for 5-10 minutes depending on how you like it cooked
10
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
11
Spoon the chocolate ganache onto the plate, slice the loins in half and position the two sides of venison on top
12
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
First published in 2015
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