Loin of Venison with pancetta, violet potato, spiced red cabbage, and bitter chocolate and port sauce

Venison is an essential part of any autumn/winter menu, amazing flavour and low in fat compared with other red meats.  We serve this in our restaurants with all the garnishes listed.  If you’re feeling brave then try and prepare them all to give your dish that Michel Starred flair, but if you would prefer just one then opt for the red cabbage and drop the salsify and beetroot.  If you can’t get your hands on violet potatoes then just use ordinary potatoes instead.

Serves 4

Venison Loin – (it is suggested asking the butcher to hang venison saddles for a minimum of 28 days)

Ingredients

400g venison loin
12 slices extra thin pancetta
50 ml olive oil
75g unsalted butter

Bitter chocolate sauce

Garnish

12 pieces diced beetroot
12 glazed salsify
300g spiced red cabbage
160g violet potato puree
glazed blackberrys
deep fried celery leaves

Preparation

1. The chocolate sauce and all the basic vegetable garnishes can be prepared 24 hours in advance.
2. One hour before serving, wrap the venison loin in the pancetta and tie with thin butcher’s string.
3. Caramelise the venison loin evenly in the olive oil until golden brown.
4. Place in the oven at 190°C for 4-5 minutes, then allow to rest for 10 minutes.
5. Reheat all the garnishes.
6. Slice the venison and serve. Don’t season the sliced venison with salt as the pancetta will add enough salt to the meat.

Bitter Chocolate Sauce

Ingredients

500g chopped venison bones
100ml olive oil
100g unsalted butter
50g chopped onion
50g chopped carrot
12 juniper berries
2 sprigs thyme
2 bay leaves
1 litre chicken stock

To finish

50g 70% bitter chocolate, grated
50ml red wine
2 juniper berries

Method

1. Caramelise the venison bones in the oil and butter for approx 10 minutes until golden brown. 
2. Add the onion, carrot, juniper, thyme and bay leaves and cook for a further 5 minutes. 
3. Pour into sieve and remove the excess fat then return to the heat and reduce by half. 
4. Add the stock, bring to the boil, skim and simmer for 40 minutes. 
5. Pass through a fine sieve then return to the heat and reduce to the required consistency. 
6. To finish the sauce, whisk in the chocolate and add the juniper berries and red wine.  Allow to infuse for 10 minutes and strain.

Violet Potato Purée

1kg violet potatoes
100g butter
salt and pepper, to taste

Method

1. Place the potatoes into a large pan and cover with water.
2. Season well and simmer the potatoes with the lid on for 30 – 40 minutes, until tender. Strain the potatoes and place in a bowl.
3. Cover with cling film to retain the heat as you work.
4. Pass the potatoes through a fine sieve into a warm pan, peeling them one at a time so as to keep them hot while you pass them. If the potatoes become too cold they will turn gluey so move as quickly as possible.
5. Over a low heat, beat the butter into the potatoes. If the purée seems dry, add a little more butter.
6. Season to taste.

Spiced Red Cabbage

Ingredients

1 large red cabbage, core removed
300g redcurrant jelly
150g brown sugar
2 tbsp five spice powder
3 Granny Smith apples, peeled, cored and finely diced
3 whole star anise
1 whole cinnamon stick
100ml balsamic vinegar
100g runny honey
2 tbsp crushed black peppercorns

Method

1. Slice the cabbage very finely.
2. Combine all the ingredients and cook over a gentle heat for about 1 hour, until the cabbage is tender.
3. Remove the whole star anise and cinnamon stick when cooked.

Glazed Blackberries

Ingredients

100g fresh blackberries
150ml light stock syrup
50ml crème de mure

Method

Mix the stock syrup with the crème de mure, simmer for 3 minutes, remove from the heat and add the blackberries and allow to cool down in the liquid.

Glazed Salsify

Ingredients

2 long stems salsify, washed thoroughly
300ml red wine
300ml chicken stock
2 sprigs thyme
1 bay leaf
2 cloves garlic, peeled
50ml beetroot liquor
25g butter

Method

1. Peel the salsify. Place in a container and cover with red wine. Leave to marinate for a minimum of 24 hours.
2. When the salsify has taken on a deep purple colour, remove it from the marinade and keep to one side.
3. Pour the wine into a large pan and reduce by two thirds.
4. Add the chicken stock, thyme, bay and garlic and bring to the boil.
5. Add the salsify and simmer for 5–10 minutes, until tender.
6. Season to taste.
7. Remove from stock and allow to cool.
8. Cut into 5cm batons.
9. To finish, place the salsify and beetroot liquor into a pan and reduce by two-thirds. While the liquor is simmering, slowly add the butter.
10. Allow it to emulsify, coating the salsify.

Cooked Beetroot

Ingredients

1kg large beetroot
5 litres water
750ml red wine vinegar
3 sprigs thyme
3 bay leaves
salt and sugar, to taste

Method

1. Peel the beetroot and place in a large saucepan.
2. Cover with the water and red wine vinegar, add the thyme and bay leaves, and bring to the boil.
3. Season with the salt and sugar. It is very important that the cooking liquor is correctly seasoned at this stage as the liquor will penetrate the beetroot.
4. Simmer gently for 30–40 minutes, until tender.
5. Allow to cool in the liquor.  The cooking time varies greatly on depending on the size of the beetroot. Apple-size beets should take 30–40 minutes.

By courtesy of Michelin-starred chef Alan Murchison, Head of The 10 in 8 Fine Dining Group