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)
- Remove the meat from the sausage casing.
- Take a large tablespoon of the mixture and flatten in the palm of your hand.
- Wrap around one of the quail eggs.
- Get the hen egg, flour and breadcrumbs ready in separate bowls.
- Paneer using the technique shown in the video.
- Chill in the fridge for at least 30 minutes to set.
- Deep-fry on 180-190°C for 4-5 minutes until golden brown.
- Leave to cool at room temperature.
- You can either reheat in the oil for service, or just serve at room temperature.
- Preheat the oven to 150°C.
- Grate the potato into a bowl.
- Add in the herbs and salt, mix thoroughly.
- Heat oil in a small pan on a medium heat.
- Pour the rösti mixture into the pan and press down evenly and firmly.
- Wait for it to start colouring at the bottom.
- Cover with baking foil and roast in the preheated oven for 40-45 minutes until golden brown all over.
- Leave to cool and reheat at the bottom of the oven for 5 minutes, uncovered.
- Chop the onion finely.
- Pour a small glug of oil into a frying pan.
- Add 3/4 of the onion and fry for a few minutes.
- Add the rosemary and chorizo and fry until starting to caramelise.
- Pour in the red wine and simmer until it has reduced by two thirds.
- Then add 300ml of the stock and reduce by half.
- Strain it, pushing all the juices through with a non metal spoon, keeping the chorizo.
- Keep reducing the sauce on a medium heat until thick and syrupy, season to taste.
- Chop the figs.
- Pour a glug of oil into a small pan and fry the rest of the onion with a pinch of salt.
- Once they start turning golden, add the figs and coat throughly in the oil.
- Heat through for a few minutes, then pour in the remainder of the stock.
- Bring to a boil and simmer for 5 minutes until the figs are starting to fall apart.
- 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.
- Blend into a thick puree, adding small amounts of the fig cooking liquid until the consistency is perfect.
- Spoon into a piping bag and leave for later.
- The cooked chorizo you have left is a delicious snack (chefs perks).
- Bring the meat to room temperature before cooking (leave out the fridge at least 10 minutes).
- Heat a large glug of oil to a very high heat.
- Season with salt on both sides and fry for 4 minutes on each side.
- Do not try to move the meat, just leave it to self-release.
- 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.