Friday , September 18 2020
venison-haunch-and-cottage-pie

Roasted venison haunch with young carrots and wild garlic, and a venison cottage pie

Iain-McCarten,-head-chef-at-The-Last-Wine-Bar-and-Restaurant

By Iain McCarten, The Last Wine Bar

SERVES FOUR

INGREDIENTS

600g piece of venison haunch
200g of venison trimmings
500g of venison trimmings
one large onion, finely diced
two garlic cloves, finely chopped
two more garlic cloves, whole
two large carrots, finely diced
three sprig of thyme
1tbsp of tomato puree
three tomatoes, skinned and chopped
200ml of red wine

500ml of beef or venison stock
1tbsp of ketchup
1tsp of Dijon mustard
1tbsp of Worcestershire Sauce
2-3 potatoes, halved
100g of butter
50ml of double cream
30g of Parmesan cheese
one bunch of heritage baby carrots
one bunch of wild garlic
a splash of carrot juice or vegetable stock

METHOD
1. Roll the haunch in Cling Film and refrigerate.  Mince the trimmings, and then brown the mince in a heavy-bottomed saucepan.  Remove from the pan and place in a colander to drain.

2. Now add one of the diced carrots and the onion, the chopped garlic cloves and the chopped leaves from one of the thyme sprigs to the same pan with a little oil, and sweat until soft.  Then add the tomato puree and chopped tomatoes.

3. Pour in 100ml of red wine to deglaze the pan, and heat until that has reduced by half.  Now add 250ml of stock and put the minced meat back in. Cook gently for 30 minutes, then add the ketchup, mustard and Worcestershire sauce.  Cook until thick, and then check the seasoning.

4. Boil the halved potatoes in salted water until soft, then strain and mash, and then return to the pan.  Add the cream and 50g of butter and cook until glossy. Remove from the heat, and add the parmesan. Check the seasoning, and then put the mash into a piping bag with a star nozzle attachment.

5. Divide the mince between four ring moulds, putting parchment paper underneath each one.  Then pipe on the mashed potato, and roast in the oven at 180°C for about 15 minutes, or until the potato tops start to brown.

6. Seal the venison haunch in a little oil in a heavy ovenproof pan at high heat, until browned all over.  Add the whole garlic cloves and the second sprig of thyme, and roast in the oven at 180°C for four minutes – the meat should be slightly firm and springy to the touch.  Remove from the oven and rest on a rack.

7. Scrub the baby carrots with a brush then put in a pan with 25g of butter and the leaves from your third thyme sprig and roast until cooked – this should take no more than seven or eight minutes.

8. Sweat the second diced carrot in a pan with some oil until soft and sweet.  Add the carrot juice or veg stock and boil for 10 mins. Blitz in a blender adding a knob of butter to emulsify.  Check the seasoning. Season

9. Take a few leaves off the wild garlic, and blanch the rest of the bunch in salted water for 30 seconds.  Refresh immediately in iced water to stop it overcooking.  Strain and pat dry, and then toss in a generous amount of vegetable oil.  Wilt the leaves you have stripped off in the pan with your baby carrots for a few seconds.

10. Finally make the sauce.  Using the pan you roasted the haunch in, add 100ml red wine to deglaze, and reduce by half.  Then add 250ml stock and reduce again by a half, until you have a glossy, syrupy sauce.

See Iain at the East Anglian Game and Country Fair
Cookery Theatre on Saturday April 27 at 11:30

Leave a Reply

Your email address will not be published. Required fields are marked *