This recipe was contributed by Gareth Jones, head chef at Bodysgallen Hall & Spa in LLandudno, North Wales.
INGREDIENTS
(Serves 2)
- 10 large pak choi leaves (stalks cut away)
- 1 sheet crépinette (pig's caul)
- 250g venison loin
- 50g butter or 50ml oil
- 200ml whipped cream
- 2 skinned chicken breasts
- 1 banana shallot (diced)
- 10g dried and reconstituted morels (roughly chopped)
- 1 tbsp chopped parsley
- salt and pepper
- Garnish per portion
- 3 baby onions
- 3 caramelised cauliflower florets
- 3 truffle slices
- 3 sprigs of chervil
- Maldon salt flakes
- Truffled madeira sauce
Cauliflower purée
METHOD
Blanch the pak choi leaves and refresh them in iced water. Transfer to a tray, pat dry and lightly season.
Sear the seasoned venison in butter or oil until browned on all sides and then refrigerate.
In a thick-bottomed pan gently sweat the morels and the shallot until soft, then add the parsley and refrigerate.
In a food processor pulse the two chicken breasts with some salt until puréed. Gently pulse in the cream and pass through a sieve, then check the seasoning.
Mix the chicken mousse with the morels, parsley and shallot, then transfer to a piping bag.
On a sheet of cling film lay out the caul fat, then lay on the pak choi, overlapping to leave no gaps. Pipe on some of the mousse and place the venison on top. Continue to pipe on the mousse until all the meat is covered.
Gently roll the pak choi over the venison and the mousse, and trim away any excess caul. Roll tightly in cling film and tie off the ends.
Poach at 70oC for approximately 18 minutes, check with a probe and remove at 55oC. Rest for 5 minutes, then slice and serve.
To plate, spoon the cauliflower purée into the middle of the plate, and arrange slices of venison on top of it. Then place the caramelised cauliflower florets around the meat with the baby onions among them, topped with the truffle slices.
Garnish with a sprig of chervil over each floret, drizzle sauce around, and finish by flaking salt over the top of the venison.