Featured Recipe of Roast Venison from Head Chef Mark Dickson

on .

Roast Venison Recipe - Pheasant Inn Bassenthwaite

We are often asked about the recipes for the dishes we make and our new Head Chef, Mark Dickson is going to share seasonal recipe ideas throughout the year, so keep an eye on our blog for updates.

As the colder weather draws in our taste buds are adapting to the change of seasons too and we are enjoying winter warming dishes such as game and roasts. This month's recipe has proved very popular here at the Pheasant and we hope you enjoy having a go at home, or you can always pop in for dinner and let us cook it for you instead!

Roast Venison Haunch with Redcurrant and Star Anise Sauce


Ingredients

Two pieces of Venison Haunch (cut into medallions)


Sauce

Two shallots diced

2 sprigs rosemary

3 juniper berries

200ml Red Wine

1 x tbsp redcurrant jelly

1 x star anise

½ pint good beef stock


Veg

8 chantenay Carrots (peeled)

6 x baby potatoes

4 x tender stem broccoli

½ savoy cabbage finely shredded

3 strips parma ham (chopped)

1 x carrot finely diced

1 x clove garlic

1 x sprig thyme

100ml double cream

 

Method

Set water bath to 58deg and vac-pac venison with 2 sprigs rosemary and 2 cloves garlic and cook for 1 hour. If no water bath, brown off and roast in hot oven for 11 mins and allow to rest.

Sauce

Place diced shallots in a sauté pan and sweat off without browning. Add red wine, rosemary and redcurrant jelly and reduce by ¼. Add beef stock and reduce again by half, finish with a knob of butter

Vegetables

Cook carrots in boiling water until tender, refresh in ice cold water. Blanch broccoli in same boiling water for 1½ minutes then refresh. To make the baby fondants, heat saucepan to nearly smoking stage, top and tail potatoes and brown the tops in hot frying pan. Once brown add vegetable stock (or bouillon) until ¾ submerged. Place in oven and cook with a knob of butter and sprig rosemary until soft.

Cabbage

Heat sauté pan till nearly smoking then add the cabbage and cook for 1½ minutes, add the chopped parma ham and carrots and cook for a further 2 minutes, add the crushed clove of garlic and a sprig of thyme and cream and cook for a few minutes

Assemble

To assemble sear the venison (if water bathed) in a smoking hot pan and add fresh hard herbs with a little butter and brown the meat.

Add the carrots to boiling water and cook for 1 minutes then add the broccoli and cook for another minute. Once reheated tip into frying pan with butter and a little honey. Heat the cabbage in a sauté pan and heat potatoes. Heat cabbage.

Arrange all the vegetables on a plate, slice over the venison medallions and top with the sauce.

Keep up to Date

Keep up to date with amazing offers, latest news and updated views of all that is happening at The Pheasant!


Contact Us

The Pheasant Inn
Bassenthwaite Lake
Cockermouth
Cumbria
CA13 9YE

Tel: +44 (0) 17687 76234
Email: reception@the-pheasant.co.uk

Get Directions