Venison in chocolate & juniper crust, spiced pear, buttermilk celeriac, blackberries & mostarda

Name: Venison in chocolate & juniper crust, spiced pear, buttermilk celeriac, blackberries & mostarda
Yield: Serves 4
Cuisine: British
Ingredients: 300 ml venison sauce; cornflour (optional); 250 ml chicken stock; 250 ml veal stock; 1 onion, diced; 3 g Maldon salt; 2 sticks celery, diced; 50 ml sherry vinegar; 1 sprig thyme; 250 ml red wine; 100 g button mushrooms, halved; 100 ml buttermilk; 100 ml milk; 4 thin celeriac slices; 250 g venison dice; 100 ml cream; salt; 200 ml milk; 100 g butter; 50 g butter; 200 g celeriac; 20 ml white balsamic vinegar; 4 fresh blackberries, halved; ½0 tsp clove powder; 250 g clarified butter; ½ tsp cinnamon powder; egg whites, lightly whisked for coating; 1 large comice pear, peeled; 4 x 200 g pieces venison loin, cleaned; 1/10 tsp nutmeg

Preparation info

Serves
4

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Game is generally pretty lean, so you really want to avoid overcooking it – well-done venison loin isn’t pleasant!

This recipe is cooked quite slowly in butter that isn’t too hot, which means the meat stays nice and tender and moist.

The combination of flavours is classic but presented in a more modern way. Game with autumn fruits and spices is a winning formula and we add a little heat into the dish with the mostarda – Italian fruits preserved in a mustard syrup.

Ingredients

Europe
United Kingdom
Main course
Autumn

Ingredients

Method