Venison Loin – Ash – Blackberry Ketchup – Celeriac - Mushroom
Recipe by Darren Seggie.
Venison Loin
Ingredients
1 Roe Deer Loin
Leek Ash
Salt
50g Diced Butter
Neutral Oil
Method
Trim the loin removing any sinew and cut into steaks about 180g in size.
Heat a frying pan then add the oil.
Season the venison all over then lightly sear in the oil, make sure this process is quick but you only get a light browning.
Remove from the heat and roll the steak in the leek ash fully covering all of it.
Place in a vacuum pack bag with the butter and compress.
Cook in a water bath at 52.5c for 1 hour.
Remove and allow to rest before carefully removing from the bag.
Carve to order and lightly season with sea salt.
Leek Ash
Ingredients
Left over leek tops and onion trimmings/skins.
Method
Roast in a hot oven until completely burned all over.
Dehydrate at around 60c for 12 hours then blend.
Pass through a flour sieve to achieve a fine powder. Store somewhere dry.
Blackberry Ketchup
Ingredients
300g Blackberries
50g Caster Sugar
100ml Blackberry infused Vinegar
9g Agar
Method
Add the sugar, vinegar and berries to a pot and bring to the boil.
Boil for 2 minutes to soften the fruit and then blend until smooth.
Pass through a chinois and add the agar then bring back to a boil. Boil for 1 minute then set in the fridge until firm.
Blend until smooth and reserve for use.
Mushroom Puree
Ingredients
500g Chestnut Mushrooms
1 Garlic Clove
2 Sprigs Thyme
300ml Double Cream
80g Diced Butter
Method
Slice the mushroom and fry in a wide based pot until deep and caramelised. Season with salt after the caramelisation is achieved.
Add the garlic clove, smashed, the thyme followed by double cream.
Cook for 5 minutes on a gentle simmer then blend until smooth.
When smooth, continue to blend but drop in the diced butter gradually to emulsify.
Celeriac
Ingredients
1 Celeriac
Salt
EVOO
Method
Peel and slice the celeriac through a sheet cutter so that it is wafer thin.
Lightly salt and allow to soften for 1 hour.
When softened, dress with the evoo and taste. Adjust seasoning as needed.
Venison Sauce
Ingredients
200g Venison Trimmings
50g Pancetta Lardons
500ml Venison Stock
200g Mire Poix – white onion, celery, leek and carrot
300ml Red Wine
2 Garlic Bulbs
Juniper Berries
Black Pepper Corns.
Method
Fry the venison trimmings with the pancetta lardons until caramelised and deep in colour, then remove and keep in a bowl.
Add the chopped mire poix and cook until golden brown.
Add the trim back to the pan then add half the red wine, reduce by two thirds.
Add the remaining wine along with the stock, crushed garlic bulb, juniper berries and lightly crushed peppercorns.
Cook until reduced to a coating consistency.
Using a pepper grinder season with pepper then strain through a chinois and a muslin ready for serving.