Venison coated with powdered dandelion root and a mix of powdered mushrooms, served with a creamy onion purée and pearl barley.
Equipment and preparation: For this recipe you will need a water bath, vacuum pack bags and a jelly/jam strainer.
For the crab apple and rowan jelly, place the crab apple and rowan berries in a pan, just cover with water. Bring to a simmer and cook until soft and pulpy.
Pour boiling water over a jam or jelly strainer to scald. Drain the contents of the pan and then place the pulp in the bag. Hang over a container overnight. Alternatively, pass though a fine sieve lined with muslin.
Measure the resulting juice and for every pint add 450g/1lb of granulated sugar.
Heat gently until the sugar has dissolved, bring to a boil and cook until setting point is reached (roughly 104C/219F or test by placing a small amount on a saucer and leaving for 5-10 minutes to see if a skin forms).
Pour into sterilised jars and put on the lids to seal.
For the venison, bone the saddle of roe, reserving the bones. Strip the silver sinew from the meat. Cut each loin in half, giving four portions.
Roll the meat in cling film to form a cylinder, place in vacuum pack bag and seal.
Place in a water bath at 61C/142F for 35 minutes.
For the onion purée, heat a small saucepan and add the butter, then add chopped onions and salt. Sauté for 5-10 minutes until soft and sweet. Add the double cream. Purée in a blender and pass through a fine sieve. Return to the pan and keep warm.
For the pearl barley, rinse the barley in cold water, drain and put in a small saucepan. Cover with the chicken stock, bring to the boil and simmer for about an hour. Drain and leave to cool.
For the sauce, chop the reserved venison bones into pieces. Heat a medium saucepan until hot, add a splash of oil, add the chopped bones and brown well. Pour in the red wine and red wine vinegar and cook for about 10 minutes to reduce the liquid to a syrup. Add the stocks and star anise, bring to boil and simmer for 45 minutes. Strain through a muslin cloth and heat again to reduce the liquid further until thickened slightly and rich and tasty. Finish with a spoon of crab and rowan jelly.
Remove the venison from the water bath and rest for five minutes. Remove from the bag, pat dry with kitchen paper. Season the meat with salt and freshly ground black pepper. Heat a frying pan until hot, add the rapeseed oil and then sear the meat on all sides till well browned. Add a knob of butter and spoon it over the venison to glaze it. Remove and rest for five minutes.
For the vegetables, melt a knob of butter in large saucepan. Add the cabbage leaves and cook until softened. Season with salt, pepper and nutmeg.
Melt a knob of butter in small frying pan and sauté the cabbage stalks, add a splash of chicken stock and cook for five minutes until softened.
Melt a knob of butter in small frying pan and sauté the jelly ear mushrooms until softened. Drain on kitchen paper.
Dust the venison in dandelion and mushroom powders and cut each portion in two on an angle.
To serve, place the pearl barley into the sauce and warm through. Strain and mix in the parsley, and season to taste.
Place a spoonful of onion purée onto each plate and smear it across. Put a spoonful of pearl barley at the end of the onion purée. Place a cabbage leaf portion down centre of plate, and place two cabbage stalks on top. Place venison pieces on top at opposing angles. Lay more cabbage leaves and cabbage stalks among the venison pieces and sprinkle some barley over them. Spoon the sauce onto the plates, and place the remaining sauce in a jug, served to the side.
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