Main content

Adam's main course

The Bulldog

Venison with beetroot and truffle

Serves 4

Ingredients

For the venison loin

4 venison portions from the saddle, about 110g/4oz each

150g/5oz unsalted butter

For the baby onions

6 small baby onions

Salt to taste

Pepper to taste

20g/¾oz grapeseed oil

10g unsalted butter

For the trompette mushrooms

12g/½oz trompette mushrooms, prepped and cleaned

For the frozen blackberries

6 blackberries

For the blackberry vinegar

160g/5½oz blackberries

8g Cabernet Sauvignon vinegar

Sugar to taste

60g/2oz argan oil

For the salt baked beetroot

500g/1lb 2oz plain flour

150g/5oz rock salt

300g/10½oz water

2 medium sized beetroot

For the venison sauce

900g/2lb venison bones

400g/14oz venison trimmings

200g/7oz grapeseed oil

400g/14oz unsalted butter

60g/2oz onion, diced

60g/2oz carrot, diced

30g/1oz celery, diced

600g/1lb 5oz red wine, reduced to 300g/10½oz

600g/1lb 5oz white chicken stock

450g/1lb brown chicken stock

100g/3½oz button mushrooms, finely sliced

5 juniper berries

50g/2oz redcurrant jelly

50g/2oz whipping cream

For the venison sausage

195g/7oz venison haunch

230g/8oz venison shoulder

170g/6oz beef suet fat

¼ tsp grated mace

1 tsp freshly ground black pepper

40g/1½oz white onion, chopped

¾ tsp salt

½ tsp pink salt

½ sprig rosemary, picked and chopped

10g truffles, chopped

For the potato mousseline

450g/1lb Ratte potatoes, peeled and sliced

1 tsp salt

200g/7oz UHT Cream

247g/2¾oz whole milk

40g/1½oz unsalted butter

Truffle oil to taste

Salt to taste

For the walnut purée

225g/8oz walnuts

225g/8oz whole milk

For the peeled walnuts

30g/1oz walnuts

200g/7oz whole milk

For the garnish

½ black truffle, freshly shaved

1 punnet beetroot shoots

Method

1. For the venison loin, take the four portions of venison and put into vac pack bags. Place into a pre-heated water bath at 62°C for about 22 minutes or until the core temperature has reached 57°C. Allow to rest, remove from the bag and seal in foaming butter. Alternatively, roast in the oven at 180°C/350°F/Gas Mark 4 for 6 minutes, rest for 4 minutes, then place back in the oven for 5 minutes. Allow to rest before carving.

2. For the baby onions, peel six small baby onions leaving the root on. Cook the onions in seasoned water until soft and cool in the water. Remove and cut in half length ways. Season with salt, pepper and grapeseed oil, place directly onto the stove cut side down and cook until golden brown. Reheat in foaming butter.

3. For the trompette mushrooms, sauté lightly in foaming butter.

4. For the blackberries, take the blackberries and put in the freezer. Once frozen, break with a rolling pin into individual pieces.

5. For the blackberry vinegar, put the blackberries in the blender and blend well. Pass through a fine chinois or sieve. Add the vinegar and season with sugar as required. Whisk in the oil.

6. For the salt baked beetroot, pre-heat the oven to 180°C/350°F/Gas Mark 4. Combine the flour, salt and water in a bowl to form a paste. Wash and dry the beetroots. Roll out the paste to an even thickness. Wrap the beetroot in the paste and seal well. Cook until the core temperature reaches 95°C which takes about 30 minutes, depending on size. Remove from the oven and allow to cool for 20 minutes. Break open, remove the beetroot and peel. Dice into 1-2cm cubes.

7. For the venison sauce, caramelise the bones and trimmings separately, first in the oil, then in the butter until golden. Drain. Caramelise the onion, carrot and celery. Drain. Mix the bones and vegetables together and add the reduced red wine, stocks and cream. Bring to the boil, skim, and simmer for 30 minutes. Strain and pass through a fine chinois or sieve. Bring back to the boil and add the mushrooms. Reduce to reach the right consistency. Refresh with the caramelised meat and the crushed juniper berries. Add the redcurrant jelly. Taste, correct the seasoning then pass.

8. For the venison sausage, finely mince the venison shoulder, haunch and beef fat twice. Add the remaining ingredients. Fry some sausage meat in a little butter to test the seasoning. Using a sausage attachment, feed the skins onto the nozzle and make sausages from the mince. Link the sausages and rest in the fridge overnight. Cold smoke the sausages lightly for 1½ hours then fry in foaming butter.

9. For the potato mousseline, put the potatoes in a pan with cold water. Add the salt and simmer for approximately 30 minutes. Reduce the cream to 130g. Then add the milk and butter. Place the cooked potatoes and the reduced cream mixture into the food processor and blend to the required consistency. Season with salt and truffle oil. Place into a siphon and charge three times. Alternatively, serve the potato mousseline without charging in the siphon, adjusting the consistency as necessary. Keep warm.

10. For the walnut purée, roast the walnuts for 5 minutes at 180°C/350°F/Gas Mark 4. Blend in the food processor for 20 minutes. Remove from the blender and add to the milk in a saucepan. Cook at a light simmer for 20 minutes. Put the walnut and milk mixture into a blender and blend well. Season as required.

11. For the peeled walnuts, warm the milk and the walnuts in a pan to 70°C. Remove from the heat and peel the walnuts. Fry the walnuts lightly in butter.

12. To serve, start the plate with the walnut purée and walnut pieces, followed by the cubes of salt-baked beetroot. Add the venison sausage, and arrange the baby onions and the trompette mushrooms. Add the piece of venison loin, siphon the potato mousseline and finish the plate with shaved truffle, frozen blackberry pieces, blackberry vinegar and beetroot shoots. Serve the venison sauce on the side.