Black olive-crusted Sika venison with salsify and parsnip
Item 1 of 1
This luxurious venison recipe from Phil Carnegie combines the rich game with the woody flavours of salsify and parsnip, creating a dazzlingly memorable meal. The venison jus takes a good while to prepare, so ensure you give yourself enough time. You can ask your local butcher for venison bones.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Venison
- 1 salsify root, peeled and cut into 3cm lengths
- 1 parsnip, halved lengthways, core removed and cut into 4
- rapeseed oil
- 4 venison loins, each weighing 120g
- 100g of clarified butter
- 125g of butter
Black olive crust
- 1 tbsp of sugar
- 25g of walnuts, finely crushed
- 25g of pine nuts, finely crushed
- 25g of black olives, finely chopped
- 3 juniper berries, finely chopped
- 2 tbsp of rosemary leaves, finely chopped
Venison jus
- 2 carrots
- 1 bouquet garni
- 2.5l chicken stock
- 1 onion
- 50ml of olive oil
- 2 garlic cloves
- 250ml of red wine
- 1 celery stick
- 1 leek
- 4 venison bones
To plate
- 1 handful of Brussels sprout leaves
- 1 handful of baby onions
SAVE RECIPE
Method
1
For the jus, heat the olive oil in a large pan over a medium heat. Add the bones and fry for 4-5 minutes, or until browned all over. Add the onion, carrots, celery and leek and fry for 3-4 minutes, or until golden-brown
- 50ml of olive oil
- 4 venison bones
- 1 onion
- 2 carrots
- 1 celery stick
- 1 leek
2
Add the garlic, bouquet garni, wine and stock, stir well and bring to the boil. Skim off any foam that rises to the surface using a skimmer, then reduce the heat to a simmer. Simmer over a low to medium heat for up to four hours, skimming off the foam from time to time
- 2 garlic cloves
- 1 bouquet garni
- 2.5l chicken stock
- 250ml of red wine
3
When the stock has simmered for four hours, strain into a large clean pan and boil until reduced to a syrupy consistency. Set aside until needed
4
Preheat your grill. First, make the crust. Caramelise the sugar over a medium heat, making sure not to burn it. Add the nuts, mix, then add the rest of the ingredients. Roll out the mixture between 2 pieces of silicon paper to about 5mm thick, then cool
- 1 tbsp of sugar
- 25g of walnuts
- 25g of pine nuts
- 25g of black olives
- 3 juniper berries
- 2 tbsp of rosemary leaves
5
Put the salsify and parsnips into two roasting tins and pan roast on top of the stove in 2 tablespoons of rapeseed oil and cooked till golden brown and soft
- 1 salsify root
- 1 parsnip
- rapeseed oil
6
Season the venison and seal in a warm pan with the clarified butter. Add the butter and gently poach for about 6-8 minutes
- 100g of clarified butter
- 125g of butter
- 4 venison loins, each weighing 120g
7
Take the venison out of the butter and top with the olive crust, making sure it is evenly spread. Place under a very hot grill for about 2 minutes
8
Place the warm parsnips and salsify onto the plate. Slice the venison and place the slices on top of the vegetables. Quickly blanch the baby onions and the Brussels sprout leaves in salted water. Garnish the plate with some venison jus, the Brussels sprout leaves and baby onions
- 1 handful of Brussels sprout leaves
- 1 handful of baby onions
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024