| REC: Saddle of Denham Estate Venison, Creamed Cabbage and Roast Spiced Pears - CLICK HERE for the Cooking Forum Index |
| Ada Ma |
Hello Folks.
A while ago I posted and asked for savoury recipes that use
chocolates. Someone came up with Chicken Mole (chocolate sauce) but
that's about it. Today I saw another in a newspaper (Observer Food
Magazine, UK), so I think I'd post it.
SADDLE OF DENHAM ESTATE VENISON, CREAMED CABBAGE AND ROAST SPICED
PEARS
From Conran's Orrery restaurant, London W1
serves 8 - 10
1 saddle of venison 4-5 kg
(Trim fillets from the saddles, wrap lightly in cling film and set in
the fridge)
for the sauce:
venison bones
1 carrot
6 shallots
200ml of red wine
6 juniper berries
pinch black pepper
1 sprig of thyme
1 pinch of sugar
50ml red wine vinegar
10gr cocoa powder extra brut
10gr 70% bitter chocolate
1 litre of veal stock
celeriac puree:
1 celeriac
200ml milk
100ml single cream
20gr butter
creamed cabbage
1 savoy cabbage
200ml double cream
For the Sauce:
Roast the chopped bones; sweat the shallots, carrots and thyme. Add
the cocoa powder and cook for a few minutes. Add the sugar and the
vinegar and reduce until syrupy.
Add the red wine and reduce to 3/4, drain the bones than add to sauce
with veal jus, juniper berries and black pepper and cook for 1 hour.
Pass through a sieve and reduce until required thickness. Set on the
side.
For the celeriac puree:
Sweat the chopped celeriac in butter for a few minutes. Add the milk
then turn up the heat and cook quickly. When the milk has gone the
celeriac should be cooked. Add the cream, season and blend until
smooth in food processor. Taste and correct the seasoning.
For the creamed cabbage:
Break down the cabbage into leaves, cut into thin strips. Boil some
salted water and blanch the cabbage well, drain and put straight into
iced water. Boil the cream as it's reducing, add the cabbage and cook
together. Season to taste.
To finish:
heat some oil in a frying pan. Cut the venison fillets into 150g
portions, season and brown in oil. Add a good scoop of butter and let
it foam, keep on the edge of the stove and slowly turn the venison in
the butter to cook evenly. Keep it medium rare as it can become dry.
Reheat the sauce:
check the seasoning and add some melted and diluted butter to give a
shine. Also add the bitter chocolate with melted butter into sauce.
On a large plate lay the cabbage to one side, a quenelle of celeriac
puree on the other. Slice the venison onto the cabbage. Spoon over
the sauce.
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