Loin of Venison - Michael Wignall

"Loin of Venison with black pudding purée, black pudding crumb, radish, Jerusalem artichoke crisps & hash and jerk salsify"


Ingredients

500g loin of venison

Black Pudding Puree
25ml madiera  
125ml cabernet sauvignon vinegar  
25ml ruby port  
70ml chicken jus  
1 boudin noir  

Black Pudding Crumb
1 inch slice of brioche, cut into equal squares
80g Boudin Noir (Black pudding) - skin removed

Radish
8 radishes

Artichoke Crisps & Hash
10 x Jerusalem artichokes - washed and lightly scrubbed (be careful not to break through the skin) 
2 x leaves of Sage  
1 x sprig of Thyme
1 x clove of Garlic, peeled and cut in half

Jerk Salsify
2 x long salsify (washed and peeled and keep in lemon water, until ready to use) 
80g demerara sugar
20g salt  
0.5g cayenne  
1.5g nutmeg  
0.5g five spice  
0.5g ginger

Details

Serves: 4
Difficulty: Hard
Time: 3 hours prep time & 2 hours cooking time

Method

Loin of Venison

  • Ensure that the venison you use has been hung properly. For the best results, season with salt and pepper and seal in a pan. Then oven roast for approximately 2 minutes on one side with a small knob of butter, turn over and cook for a further 2 minutes. Lift out of the oven and rest. 

Black Pudding Puree

  • Reduce cabernet sauvignon to a syrup
  • Add alcohol and reduce
  • Add chicken jus and boudin noir
  • Blend and pass through a fine sieve

Black Pudding Crumb

  • Fry the brioche on all sides until golden brown
  • Fry the black pudding
  • Leave to cool and once cold, blitz to a crumb

Radish

  • Clean the radishes and glaze in a pan with a little butter
  • To add colour, you can leave the green tops on the radish

Artichoke Crisps & Hash

  • With 10 of the Jerusalem artichokes, wrap in tin foil, with sage, thyme, garlic and roast in the oven at 180 degrees for 40 minutes
  • Once cooked, take out of the oven and foil, splitting in half but keeping the skin as a whole
  • Scoop out the insides using this for the hash, and set skins aside to dry or dehydrate, to use later on as a crisp

Jerk Salsify

  • Blend the sugar, salt, cayenne, nutmeg, five spice and ginger, to make the jerk seasoning. Set aside in an air tight container until ready to use. (This seasoning should keep for up to two months.)
  • Wash and peel your salsify as quickly as possible and place into lemon water to stop the salsify going brown
  • For best results, water bath at 92 degrees for 24 minutes or in a sauté pan, cover the salsify with vegetable or chicken stock and cook until tender (approx 15- 20 minutes. It should have a slight bite to it)
  • To finish the salsify, fry in oil and butter until a light golden brown and lightly sprinkle with the jerk seasoning.

To Finish

  • Lightly fry the artichoke crisps for approx 20 seconds, heat the artichoke hash and salsify
  • Place a small spoon full of black pudding purée onto the plate and arrange the vegetables around and on top
  • Slice the venison and rest on the salsify
  • Lastly, scatter liberally the black pudding crumb

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