Lorna McNee’s Venison or Hare
Use venison or hare, depending on supply.
Venison Farce
Ingredients
100g pork mince
50g pork fat
200g venison trim
100g chicken livers
¼ onion finely bruinosed
1 cloves garlic
50g brandy
50g maderia
50g port
1 egg yolk
1 loin of Roe deer
Method
1. Sweat off onions and garlic with salt.
2. Add in the brandy, flame and reduce to syrup.
3. Add in the madeira, flame and reduce to syrup.
4. Add in brandy and reduce until onions are dry. Place in fridge to cool.
5. Cold Smoke the pork fat for 30minutes in a Bradley smoker.
6. Season livers well with pink salt and sear hard in a pan. Put in fridge to cool.
7. Mince venison, smoked pork fat and cold livers.
8. Place in a bowl and mix in the onions, pork mince and the eggs.
9. This will then get spread on top of the venison loin and rolled into a ballotine.
10. Poach venison at 48oC for 1 hour.
11. Roast in a pan and finish with beurre noisette.
Celeriac and Horseradish Puree
Ingredients
1 celeriac
50g colmans creamed horseradish
500 litre Whole milk
50g butter
1 lemon
Method
1. Peel and dice celeriac
2. Place in a pan and cover with milk. Generously season and allow to cook until soft.
3. Pass off celeriac and then blend in the Thermomix.
4. Add butter, horseradish and lemon juice to Thermo whilst blending. Add some of the milk if needed to create glossy puree.
Beetroot
Ingredients
2 Large Ruby Beetroot
1 sprig olive oil
50g Sherry vinegar
100g beetroot juice
1 clove garlic
10ml olive oil
5g ultratex
Method
Add all the ingredients together and mix well.
Wash the beetroots and then place in a bag with liquor and cook sous vide for 1 hour at 90oC.
Remove from the steamer and let cool.
Take one of the beetroots and slice finely to create a little hat. Cut this out with a fluted cutter. And compress back in the cooking liquor.
With the remainder of the beetroots, dice into even size dice.
With 1/3 of the beetroots de-dydrate until semi chewy. This usually takes about 2 hours at 70oC depending on size diced.
Another 1/3 will get smoked in the Bradley smoker for 20 minutes.
Ther last 1/3 will be kept as they are.
Thicken some of the beetroot cooking liqour with a small amount of ultratex to use on the beetroot hat.
Reserve these for later when plating.
Confit Onion
Ingredients
1 onion
20g duck fat
20g unsalted butter
1 sprig thyme
Method
Put the duck fat and butter in a wide based pan and start to melt very slowly.
Slice the onions finely and place in the pan with the oil. Add salt and start to cook slowly.
Once the onions are very soft, take off the heat and drain through a colander.
Pick some thyme leaves and mix this through the onion and then reseason.
Kampot Pepper Sauce
Ingredients
½ shallot
½ carrot
½ stick celery
100g venison trimmings
250g red wine
250g brandy
250g true foods reduced veal stock
10 cracked salted kampot peppercorns
Method
1. Put a heavy based pan on a medium to high heat with some vegetable oil in it.
2. Dice venison into small pieces and roast in the pan with some salt.
3. Dice all the vegetables.
4. Once you begin to see the venison caramelize in the pan then add the vegetables and begin to let them caramelize.
5. Deglaze with brandy and skim. Reduce this to a syrup.
6. Add red wine and skim. Reduce this by half.
7. Add in veal stock and bring up to a simmer.
8. Add in 10 of the kampot peppercorns and let infuse.
9. Pass the sauce through muslin.
For Plating
With all the diced beetroots, mix them together. Add the celeriac puree and confit onion through this.
Take the beetroot hat and stuff with this filling. Fold it over and dress with the thickened beetroot liquor. Decorate with some oregano.
Carve the venison and season with good quality sea salt.
Pour the sauce into the middle of the plate.