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  3. Cured venison with pickled garden vegetables, blackberries and nasturtium leaves
  1. Recipes

Cured venison with pickled garden vegetables, blackberries and nasturtium leaves

This cured venison dish is a perfect autumnal starter showcasing wild venison served with delicately pickled vegetables.

Cured venison with pickled garden vegetables, blackberries and nasturtium leaves

Ingredients

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For the Red Wine Brine:

  • Red Wine 175 ml
  • Venison loin 800 g
  • Water 150 ml
  • Light Brown Soft Sugar 15 g
  • Honey 15 g
  • Salt 20 g
  • Black peppercorns 2 g
  • Juniper berries 2 g
  • Star anise 2 g

For the Marinade:

  • Banana shallots 90 g
  • Knorr Professional Garlic Puree 750g 15 g
  • Caster sugar 50 g
  • Star anise 4 g
  • Salt 20 g
  • Black peppercorns 5 g
  • Bay leaves 2 g
  • Thyme 4 g
  • Orange Zest 9 g

To Finish the Venison:

  • Black peppercorns 4 g
  • Pink peppercorns 4 g
  • Rapeseed oil 10 ml
  • Colman's English Mustard Powder 2kg 15 g

For the pickled vegetables:

  • White wine 250 ml
  • White wine vinegar 75 ml
  • Lemon juice 40 ml
  • Caster sugar 75 g
  • Black peppercorns 4 g
  • Baby Fennel 200 g
  • Baby Carrots 200 g
  • Baby Turnips 200 g
  • Radish 200 g
  • Mustard seeds 5 g
  • Star anise 5 g
  • Salt 40 g
  • Olive oil 75 ml
  • Coriander seeds 5 g

To Finish the Dish:

  • Nasturtium leaves 20 g
  • Blackberries 150 g

Preparation

  1. For the Red Wine Brine:

    • Place all the ingredients in a pan.
    • Bring to the boil and whisk to ensure everything is incorporated.
    • Remove from heat and allow to cool before immersing the venison in the brine for 24 hours.

  2. For the Marinade:

    • Remove the venison from the brine and dry with a kitchen towel.
    • In a food processor, blend the caster sugar, salt, star anise, all spice, whole peppercorns, thyme and bay leaf marinade together.
    • Add the shallots, KNORR Garlic Puree, orange zest and blend until a rough paste is formed.
    • Rub the marinade onto the venison and place into an appropriate size container and push cling film down on top to seal then leave overnight in the fridge.
    • Rub and gently wash the marinade off the venison then dry with kitchen paper. Set aside.

  3. To Finish the Venison:

    • In a pestle and mortar grind the black peppercorns and pink peppercorns and place on a tray.
    • Heat the rapeseed oil in frying pan and seal the pieces of venison all over for 1-2 min.
    • Brush the venison with COLMAN'S Mustard and roll the venison in the ground peppercorns and wrap tightly in cling film and chill until required.

  4. For the pickled vegetables:

    • Peal the baby carrots, cut the baby fennel in half and quarter the radishes and baby turnips.
    • Place the vegetables into a large bowl and mix with the salt. Allow the salt to draw the moisture from the vegetables for 1 hour.
    • Wash the excess salt off the vegetables and dry. Place the salted vegetables in a small deep tray and set aside.
    • Bring all the other ingredients to the boil and pour over the vegetables, cover and allow to cool.

  5. To Finish the Dish:

    • Cut the blackberries in halves and set aside.
    • Slice 5 thin slices from the cured chilled cured venison loin and arrange on a cold plate.
    • Remove the vegetables from the pickling liquor and arrange around the plate with the halved blackberries and nasturtium leaves.
    • Drizzle some of the pickling liquor over the dish and serve.