 |
| Chefs Friend |
 |
| Blow torch with Fir twigs for flavour |
 |
| Plated dish |
Photographs by Carla Grassy
Blow torched loin of South Brockwells Venison with celeriac & parsnip puree, Foraged wild ceps & a Douglas Fir & juniper shot.
Ingredients
serves 4
800g Venison loin trimmed – oiled, seasoned and vacuum packed
Douglas Fir twigs to finish
Sous vide venison @ 64% for 12 – 15 minutes depending on thickness.
Remove from water bath & vac pack – place on top of the fir twigs – blowtorch all over to caramelize – twigs will smoke adding flavour. Slice diagonally – 200g per person.
Celeriac & parsnip puree
2 medium parsnips – peeled / diced
1 small celeriac – peeled / diced
Cream to cover
Truffle oil to finish
Add diced parsnips & celeriac to a pan, cover with cream – cook out – puree – season, add splash truffle oil to taste.
Foraged wild ceps
2 good sized ceps
Butter
Slice into good size chunks. Sauté in butter till softened.
Sauce
1 pint of game stock
Redcurrant jelly
Sea buckthorn berries
Reduce stock to 1/4, stir through redcurrant jelly – add buckthorn berries.
Douglas Fir & Juniper shot
1 shot Douglas Fir syrup (see below)
1 shot Hendricks Gin
4 crushed juniper berries
1 small bottle tonic
Mix in cocktail shaker with ice – strain into glass – serve on the side.
Plate & serve as photo above.
(Douglas fir sugar syrup
200g douglas fir needles, 500ml water, 100g sugar – dissolve sugar in water bring to the boil add douglas fir needles – simmer – bottle allow to cool and infuse for at least24 hours – pass through muslin – reserve)
