Recipe

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

Follow Michael Wignall on Twitter @MichaelWignall_ & Instagram @MichaelWignall_.

What to Do with Christmas Dinner Leftovers


Turkey Suet Pudding

"An indulgent, turkey suet pudding, with zesty lime freshness to lighten this flavourful pudding"


Method

  • To make the pastry put flour, baking powder, rubbed sage and mustard powder in a bowl and mix together. Add the suet and gently rub until a breadcrumb consistency is formed. Slowly add the milk, cutting it in with a knife until the mixture comes together as a soft dough.
  • Set aside ¼ mixture which will be the lid of the pudding, roll the rest of the dough and line a lightly buttered pudding bowl, roll out the top and chill with the lined basin.
  • Combine the turkey, root vegetable left overs, gravy, tarragon, lime zest and juice, buttered leeks and correct seasoning.
  • Pour the turkey mix into the lined basin, brush the rim with milk, top and seal the top.
  • Cover the lid with a circle of baking paper. Take a piece of aluminum foil and fold a thick pleat into it. Mould it around the top of the pudding, tie with cook's string or secure with a sturdy elastic band. Sit the pudding bowl on an upturned saucer in the bottom of a large, lidded pan. Pour in enough boiling water to come halfway up the side of the bowl. Put a lid on the pan and bring to a simmer. Reduce the heat to low and let the pudding steam for 2 hours. Top up the boiling water, if necessary, so the pan doesn’t boil dry.
  • To serve, remove the foil lid and run a palette knife around the rim of the pudding. Turn out onto a plate and serve piping hot.

Ingredients

For the filling
500g diced cooked turkey, chipolatas or diced cooked vegetables.
500ml turkey gravy.
1 lime zest and juice.
1 bunch tarragon, picked and chopped.
1 leek, 10mm dice, gently soften in a hot pan with 25g unsalted butter - this can be optional dependent of the vegetable left overs.
Seasoning.

For the pastry
225g/8oz self-raising flour, plus extra for dusting.
1 tsp baking powder.
10 leaves for picked, chopped sage.
10g mustard powder.
100g/3½oz suet.
100–150ml/3½–5fl oz. milk.
Butter for greasing.

Details

Serves: 4
Difficulty: Medium
Prep time: 1 hour
Cooking time: 1.5 hours

Will Guthrie's Sage & Chestnut Stuffing


Buckland Manor's Head Chef, Will Guthrie's top tip for Christmas Day cooking:

“I like to make sure that all my vegetables and sauces are done the day before to take the stress out of cooking on the day.  Make sure that for roasting the turkey it's covered in foil for the first half then based with a lot of butter and chicken stock for the second half to insure a moist piece of meat.  Plus, make sure there is a lot of chocolate Baileys on hand on the day... makes for a more relaxed day!”


Method

  • Peel and finely dice the onion and garlic, sweat in a pan and cover with vegetable oil. Cook until soft and cool to one side.
  • Dice the apricot, prunes and chestnuts.
  • Finely slice the sage and place to one side.
  • Into a kitchen aid mixer place the sausage meat and beat with the two whole eggs.
  • When this has being done add the chopped items, sage, grain mustard and double cream and incorporate together.
  • Drain off the chilled onions and garlic confit and mix into the sausage meat.
  • With two layers of cling film laid out on a flat service place the stuffing down the middle a third into the cling film and form a large sausage shape. Then roll tight with foil.
  • There will be enough mix to do this twice, then in a suitable sized sauce pan cover the stuffing with cold water and bring to a gentle simmer on a stove. When achieved this take off stove and let it cool down in the water until it's cold.
  • Place in the fridge over night.
  • Next day unwrap the stuffing and slice into suitable sized portions place on a tray and heat for 20 min at 160°c then serve. Stuffing done!

Ingredients

1 onion
10 sage leaves
1 garlic glove
100g peeled chestnuts
500g sausage meat
2 eggs
100g double cream
50g grain mustard
50g dried apricots
50g dried prunes
salt & pepper
200ml vegetable oil

Details

Serves: 8
Difficulty: Medium
Prep time: 1 hour
Cooking time: 20 + 20 minutes