Braised and Roast Venison, Parsnip Puree, Sprouts and Chestnuts
Rare Recipe from Mike Morgan, Llansantffraed Court Hotel near Brecon
Llansantffraed Court owner Mike Morgan is passionate about good food, and meals at his hotel are a treat. The daily changing menu offers a wide variety of dishes using the finest of fresh local produce, complimented by a wide selection of fine wines and warm yet unobtrusive service.
Braised and Roast Venison, Parsnip Puree, Sprouts and Chestnuts (serves 4)
INGREDIENTS - VENISON
- 400g venison haunch muscle
(ask your butcher to trim any sinew)
- 300g piece venison loin
INGREDIENTS - PARSNIP PUREE
- 6 parsnips
- White pepper
INGREDIENTS - GARNISH
- Blanched chestnuts
- Diced pancetta
- Brussels sprouts
- Pine nut
- Marinade the loin in some red wine, juniper and garlic for 12 hours/overnight.
- Braise the haunch muscle in some red wine and venison stock for 3 hours. Chill and portion.
- For the puree - peel, chop and remove the stalk from the parsnips and put in a pan with enough milk to cover, honey and pepper to taste. Simmer for 20 minutes, until the parsnips break up easily. Drain, reserving the milk, and puree the vegetable with enough liquid to make a slack puree. Reserve, covered to prevent a skin forming.
- Blanch, then cut the sprouts in half, and colour in a little butter with the pancetta, chestnuts and pine nuts, adding a touch of honey at the end to aid caramelisation.
- To cook the loin, seal on all sides the seasoned meat, and then add some butter to the pan, and place in an oven at 150°C for 5 minutes. Rest for 5 minutes, while you warm all the other components.
- To assemble, place the garnish vegetables, nuts and pancetta into a pile in the middle of the plate, drag some of the puree in a couple of sweeping lines around the outside of the plate, sit the braised venison in the middle, and slice the loin on top.