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SIKA VENISON, MASHED SWEDE, CHANTERELLES, TWIGLETS

SIKA VENISON, MASHED SWEDE, CHANTERELLES, TWIGLETS

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Ingredients

Adjust Servings:
Spiced Damson Sauce
450 grams Damsons stoned
550 grams soft brown sugar
350 millilitres red wine vinegar
1 stick cinnamon
2.5 grams whole cloves
2.5 grams ground allspice
2.5 grams ground coriander seeds
2.5 grams ground ginger
Twiglets
75 grams plain flour
15 grams Water
10 grams black treacle
5 grams Olive Oil
10 grams malt extract or treacle
10 grams marmite
Suet Pastry
200 grams self raising flour
100 grams suet
3 grams fine sea salt
1 teaspoon chopped fresh thyme leaves
1 egg yolk
Water
Pudding Filling
300 grams diced venison for braising
1 carrot peeled
1 Onion finely diced
1 sprig thyme
1 bay leaf
1 star anise
150 millilitres red wine
300 millilitres venison or brown chicken stock
Mashed Swede
1 small swede
50 grams Butter
15 grams Sea Salt
freshly ground black pepper
Venison Loin
400 grams piece of venison loin completely trimmed of all silver skin
Chanterelles
75 grams yellow chanterelles
½ clove Garlic
Kale or cabbage cress
  • Serves 4
  • Medium

Ingredients

  • Spiced Damson Sauce

  • Twiglets

  • Suet Pastry

  • Pudding Filling

  • Mashed Swede

  • Venison Loin

  • Chanterelles

Directions

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Spiced Damson Sauce

  1. Put everything into a non reactive pan, bring to the boil and simmer for about 20 minutes or until thick.
  2. Transfer to a blender and blend to a smooth shiny jam.
  3. Store in a squeeze bottle, it will keep in the fridge for ages.

Twiglets

  1. Mix the flour and water with 10g of treacle, once smooth work in the olive oil.
  2. Leave to rest for 30 minutes or keep in the fridge for a few days.
  3. Pinch off little pieces of the dough and roll them on your work surface with your hands into thin sticks.
  4. Lay them on a non stick baking mat or parchment lined tray and bake at 190 deg c for 5 minutes.
  5. Mix the malt extract or treacle with the marmite (if its too thick and sticky, blast it for a couple of seconds in the microwave) then lightly brush onto each twig to glaze.
  6. Sprinkle with salt flakes then unless you have dehydrator, leave in a very low oven or a hot cupboard for a couple of hours until crisp.

Puddings

  1. In a small casserole or pressure cooker, brown the diced venison in a little oil or fat of your choice.
  2. Season with sea salt and freshly ground white pepper.
  3. Remove the meat then add the onion and sweat until soft.
  4. Add the carrot, thyme, bay, star anise and red wine.
  5. Bring the wine to the boil for a few seconds before returning the meat and covering with the stock.
  6. Cover with a circle of parchment (cartouche) and a lid and cook in an oven at about 170 deg c for an hour and a half or pressure cook at full tilt for 30 minutes.
  7. Leave to cool then strain through a sieve or colander.
  8. Chop the carrot into smallish pieces and mix with the meat and onion.
  9. Discard the thyme stalks, star anise and bay leaf.
  10. Reduce the remaining gravy to a sauce consistency; reserve enough for serving mixing the remainder with the venison.
  11. Butter and flour 4 individual pudding moulds.
  12. Roll out your pastry to about 2mm thick, using a pastry cutter cut four discs big enough to line the moulds and 4 smaller discs for the lids.
  13. Line and fill the moulds with your braised venison mix, put on the lids, trim any excess pastry making sure the lids are sealed tightly.
  14. Wrap each pudding in clingfilm and steam for 30 minutes.

Mashed Swede

  1. Peel and cut into small chunks, cover with water, add salt and bring to the boil then simmer until very tender.
  2. Drain well before returning to the still warm pan then roughly mash with the butter.
  3. Grind in plenty of black pepper.

Venison Loin

  1. Season the venison loin with fine sea salt and pan roast in a little oil over a moderately high heat for three or four minutes.
  2. Add a knob of butter and continue to cook for another couple of minutes whilst continually basting with the butter until rare.
  3. Leave to rest in a warm place for 10 minutes.
  4. Briefly sauté the mushrooms and garlic in a little butter until just wilted.

To Serve

  1. Turn your puddings onto your warm plates with a spoon of swede on each.
  2. Carve the loin into four even pieces; season the cut surfaces before putting on the plates.
  3. Squeeze a few dots of damson sauce around then Scatter the mushrooms and twiglets along with a few sprigs of kale cress.
  4. Warm the remaining venison sauce and pour over the puddings.

Graham Garrett

After a previous career as a successful rock musician, Graham’s defection to cooking may be music’s loss but it is the food world’s gain.

He has worked for both Nico Ladenis and Richard Corrigan, as head chef of multiple restaurants. He has cooked for government and royalty, having been fortunate enough to cook at both 10 Downing Street, and also to cater a private dinner for the Her Majesty, the Queen of England.

The Garrett’s bought The West House in 2002, to create their own dining room, and allow Graham to pursue his own vision.

Graham’s food has gained the restaurant multiple awards. They have held a Michelin star since 2004, are featured in Harden’s top restaurants list in the UK, and hold 3 AA Rosettes. Graham has been awarded Best Chef in Kent in the Kent Life Awards. The West House is featured in the 2014 book ‘1001 Restaurants to Experience Before You Die’ (Cassell) and all other major guidebooks.

Graham’s reputation has afforded him many media opportunities, including among them prestigious television show Great British Menu and Ramsay’s Best Restaurant. However he is most likely to be found in his kitchen, creating wonderful food.

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