Roasted loin of vension with Savoy cabbage and venision jus

INGREDIENTS

(serves four)

500g trimmed venison loin
1 head Savoy cabbage
2 large carrots
1 small head celeriac
500g cèpes
Clarified butter
150ml chicken stock
60ml olive oil
Salt and pepper
6 pieces of salsify

For the venison jus (makes about 16 portions)
1 carrot
1 onion
1 celery stick
1 leek
1 bulb of garlic
2tbs olive oil
Sprig of thyme
Bay leaf
10 white peppercorns, crushed
11/2 litres red wine
500ml port
11/2 litres chicken stock
11/2 litres veal stock
Salt and pepper

METHOD

To make the venison jus, cut the vegetables into small cubes. Heat a heavy-bottomed pan, add 2tbs olive oil, then add vegetables, dried herbs and garlic and caramelise.

Next add the port and reduce to a glaze, followed by the red wine. Reduce to a glaze. Add chicken stock and cook on a low simmer for 35-40 minutes. When finished, pass through a fine sieve and reduce to the correct consistency. Season to taste.

Portion the venison into four pieces, trimmed and tied. Finely julienne the cabbage, and dice the carrot, celeriac and salsify into 5mm cubes. Blanch the vegetables and keep refrigerated until later. Slice the fresh cèpes

Roast the venison loin in butter and season. Simmer the cabbage in an emulsion of chicken stock and butter. Add the diced vegetables, and season. Sauté the cèpes in a hot pan with olive oil and drain on a paper towel

Place the cèpes in a circle in the centre of the plate. Then place a slightly smaller ring on the cèpes and fill with cabbage and diced vegetables. Slice the venison thinly and place on top of the cabbage. Heat the sauce and lightly glaze the venison.

David Dempsey

Photo © Alan Donaldson