Spiced Damson Sauce
- 450 grams Damsonsstoned
- 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
- 75 grams plain flour
- 15 grams Water
- 10 grams black treacle
- 5 grams Olive Oil
- 10 grams malt extract or treacle
- 10 grams marmite
- 200 grams self raising flour
- 100 grams suet
- 3 grams fine sea salt
- 1 teaspoon chopped fresh thyme leaves
- 1 egg yolk
- 300 grams diced venison for braising
- 1 carrotpeeled
- 1 Onionfinely diced
- 1 sprig thyme
- 1 bay leaf
- 1 star anise
- 150 millilitres red wine
- 300 millilitres venison or brown chicken stock
- 1 small swede
- 50 grams Butter
- 15 grams Sea Salt
- freshly ground black pepper
- 400 grams piece of venison loincompletely trimmed of all silver skin
- 75 grams yellow chanterelles
- ½ clove Garlic
- Kale or cabbage cress
Spiced Damson Sauce
- Put everything into a non reactive pan, bring to the boil and simmer for about 20 minutes or until thick.
- Transfer to a blender and blend to a smooth shiny jam.
- Store in a squeeze bottle, it will keep in the fridge for ages.
- Mix the flour and water with 10g of treacle, once smooth work in the olive oil.
- Leave to rest for 30 minutes or keep in the fridge for a few days.
- Pinch off little pieces of the dough and roll them on your work surface with your hands into thin sticks.
- Lay them on a non stick baking mat or parchment lined tray and bake at 190 deg c for 5 minutes.
- 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.
- 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.
- In a small casserole or pressure cooker, brown the diced venison in a little oil or fat of your choice.
- Season with sea salt and freshly ground white pepper.
- Remove the meat then add the onion and sweat until soft.
- Add the carrot, thyme, bay, star anise and red wine.
- Bring the wine to the boil for a few seconds before returning the meat and covering with the stock.
- 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.
- Leave to cool then strain through a sieve or colander.
- Chop the carrot into smallish pieces and mix with the meat and onion.
- Discard the thyme stalks, star anise and bay leaf.
- Reduce the remaining gravy to a sauce consistency; reserve enough for serving mixing the remainder with the venison.
- Butter and flour 4 individual pudding moulds.
- 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.
- 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.
- Wrap each pudding in clingfilm and steam for 30 minutes.
- Peel and cut into small chunks, cover with water, add salt and bring to the boil then simmer until very tender.
- Drain well before returning to the still warm pan then roughly mash with the butter.
- Grind in plenty of black pepper.
- 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.
- Add a knob of butter and continue to cook for another couple of minutes whilst continually basting with the butter until rare.
- Leave to rest in a warm place for 10 minutes.
- Briefly sauté the mushrooms and garlic in a little butter until just wilted.
- Turn your puddings onto your warm plates with a spoon of swede on each.
- Carve the loin into four even pieces; season the cut surfaces before putting on the plates.
- Squeeze a few dots of damson sauce around then Scatter the mushrooms and twiglets along with a few sprigs of kale cress.
- Warm the remaining venison sauce and pour over the puddings.