Prized for its richness and texture, venison is a highlight of Autumnal cooking and deserves a cook who is both meticulous and well-informed.

This recipe features four other elements which are also worth learning; a sweet potato rösti, chorizo and fig purée, chorizo jus and a Scotch quail egg. We are using a pickled egg for the latter, as the acidity brilliantly complements the richer flavours and elements in this dish.



2 pickled quail eggs
2 venison sausages
50g plain flour
1 hen egg
50g fresh panko breadcrumbs
80g cooking spicy chorizo
1 white onion
1 sprig of rosemary
250ml red wine
500ml beef stock
2 sweet potatoes
1 tablespoon of dried mixed herbs
5 dried figs
3 fresh figs
2 venison steaks (ideally the loin, as they is the most tender meat)

Serves 2


Scotch Egg

  1. Remove the meat from the sausage casing.
  2. Take a large tablespoon of the mixture and flatten in the palm of your hand.
  3. Wrap around one of the quail eggs.
  4. Get the hen egg, flour and breadcrumbs ready in separate bowls.
  5. Paneer using the technique shown in the video.
  6. Chill in the fridge for at least 30 minutes to set.
  7. Deep-fry on 180-190°C for 4-5 minutes until golden brown.
  8. Leave to cool at room temperature.
  9. You can either reheat in the oil for service, or just serve at room temperature.



  1. Preheat the oven to 150°C.
  2. Grate the potato into a bowl.
  3. Add in the herbs and salt, mix thoroughly.
  4. Heat oil in a small pan on a medium heat.
  5. Pour the rösti mixture into the pan and press down evenly and firmly.
  6. Wait for it to start colouring at the bottom.
  7. Cover with baking foil and roast in the preheated oven for 40-45 minutes until golden brown all over.
  8. Leave to cool and reheat at the bottom of the oven for 5 minutes, uncovered.



  1. Chop the onion finely.
  2. Pour a small glug of oil into a frying pan.
  3. Add 3/4 of the onion and fry for a few minutes.
  4. Add the rosemary and chorizo and fry until starting to caramelise.
  5. Pour in the red wine and simmer until it has reduced by two thirds.
  6. Then add 300ml of the stock and reduce by half.
  7. Strain it, pushing all the juices through with a non metal spoon, keeping the chorizo.
  8. Keep reducing the sauce on a medium heat until thick and syrupy, season to taste.



  1. Chop the figs.
  2. Pour a glug of oil into a small pan and fry the rest of the onion with a pinch of salt.
  3. Once they start turning golden, add the figs and coat throughly in the oil.
  4. Heat through for a few minutes, then pour in the remainder of the stock.
  5. Bring to a boil and simmer for 5 minutes until the figs are starting to fall apart.
  6. Use a slotted spoon and lift out the figs from the stock and place them in the blender with half of the chorizo left over after straining the jus.
  7. Blend into a thick puree, adding small amounts of the fig cooking liquid until the consistency is perfect.
  8. Spoon into a piping bag and leave for later.
  9. The cooked chorizo you have left is a delicious snack (chefs perks).



  1. Bring the meat to room temperature before cooking (leave out the fridge at least 10 minutes).
  2. Heat a large glug of oil to a very high heat.
  3. Season with salt on both sides and fry for 4 minutes on each side.
  4. Do not try to move the meat, just leave it to self-release.
  5. We recommend cooking it rare to medium/rare. A crispy and brown finish, together with a firm outer layer will signal this.

See the video for our serving suggestion.