Wild Fallow Devon Deer, Smoke Butternut Puree, Squash Marmalade, Mushrooms & Venison Jus

A recipe by Elly Wentworth, Head Chef at The Angel in Dartmouth.

Elly Wentworth has been using Curtis to supply The Angel in Dartmouth (A Food Drink Devon Member) for the last two and a half years. She says that the quality of his venison is impeccable and loves the way that he always delivers in person.  Elly is working on a fantastic autumnal recipe that will be showcased in Great British Game Week at the end of the month (23rd-29th November 2020).

Chef Consultant and former Michelin-starred chef, Michael Nizzero has some show-stopping restaurants on his CV. These include the three Michelin-starred Waterside Inn at Bray and The Ritz in London. Michael is also supporting A Taste of Game in working with Curtis Pitts to create a stunning dish with venison loin, macadamia and a grain mustard sauce.  He says

“Venison is my favourite meat to cook with as autumn is my favourite season and I think, the most inspiring time of the year.  I love wild foraged mushrooms and herbs, truffle and the array of rich and colourful vegetables this season brings.  Venison for me is always the centerpiece and the way that the animal grazes and forages natural ingredients this time of year make for the perfect plate and flavor profiles in the meat.”

What You Need: 

Squash marmalade

  • 1kg butternut squash
  • 1 lemon (yest/juice)
  • 1 orange (yest/juice)
  • 200ml water
  • 2 gloves
  • 450g caster sugar

Butternut squash puree 

  • 1kg squash 
  • 100g unsalted butter 
  • 75g smoke butter 
  • Salt
  • Pepper
  • 2 x sprigs of thyme
  • Pumpkin oil

Butternut squash fondant

  • 1 large butternut squash
  • Butter
  • Thyme sprig x 1
  • Rosemary sprig x 1

Red wine sauce

  • 1.5g venison trim 
  • 2.5kg veal stock 
  • 700ml chicken stock
  • 1.5g shallot  
  • 500g fresh tomato 
  • 1 tin of tomato paste 
  • 4 thyme sprigs 
  • 4 rosemary sprigs
  • 1 head of garlic
  • 1000ml red wine
  • 750ml red port 
  • 5 black pepper corns 

Venison

Garnish:

  • Spinach
  • Wild mushrooms
  • Shallot rings
  • Parsley crisps
What You Do: 

Squash marmalade

  1. Bring all ingredients up to the boil. Gently cook out on a slow moderate heat until the butternut is cooked. Blitz and pass. 

Butternut squash puree 

  1. Cut the butternut squash into small pieces, sweat the butternut down with the unsalted butter, add salt.
  2. Add a small amount of water and cook down. Once cooked, blitz the puree in the Thermomix, add the smoke butter and season up.
  3. Add some Pumpkin oil to taste. Leave till needed. 

Butternut squash fondant

  1. Cut the top of the squash, keeping the bottom for the puree. Square off the squash. You want perfect long rectangle shapes. Ideally you can get 6-8 out of each top of squash.
  2. Place into vac pac bag with butter, sea salt, thyme and rosemary.
  3. Gently cook in water. When cooked roast each side off and finish with smoke butter.  

Red wine sauce

  1. Roast off the venison trim in the oven, while cooking colour off the shallots, rosemary, thyme and garlic.
  2. Add the fresh tomatoes and cook till a jammy consistency.
  3. Add the red wine and port and reduce to ¾ of the liquid.
  4. Add the roasted trim to the pan and both stocks (chicken & veal) bring to the boil and skim. Leave the sauce to tick over for about an hour. Skimming the sauce every 10 mins.

Venison

  1. Vac Pac the venison loin in a medium bag and cook in the water bath at 58c for 20 minutes.
  2. Once cooked, place on the planchet grill and render down the fat and finish off with noisette and herbs.

Garnish

View listing page for Curtis Pitts Deer Services

Category: 
Main Courses