Recipes
Pan roasted venison Denver Leg noisettes
Recipe by Chef Michael Coughlin
Chefs note: the subtle flavours and leanness of farmed raised venison, lends itself to having rich flavoursome sauce, this can be achieved by using a good brown meat stock and reducing it down o form a sticky intense glaze and with the addition of cream or butter to finish the sauce prolongs the flavours on the palate for a more sensational finish
For the noisettes:
Season the noisettes with salt and a generous grind of fresh ground black pepper, drizzle with olive oil and set aside until required.
For the noisettes: oil out a small size muffin tray with a vegetable spray, and randomly lay a slice of prosciutto into each one and poke down to form a rough styled tartlet, place into a preheated 180°c oven until crisp approx 15 minutes, remove and cool on a cake rack until required.
For the puree:
On a gentle heat, sweat the sliced onion and fennel bulb in butter until translucent. In a separate pot place the celeriac into boiling salted water and cook until tender, drain well and place into food processor along with the fennel & onion, blend until smooth, pass though a sieve into a clean saucepan. Using a rubber spatula or a wooden spoon whip in the butter and cream until silky smooth and creamy, correct seasoning with salt & pepper, place aside keeping hot until required.
To complete:
Preheat a heavy based sauté pan until smoking hot, place in the noisette with a little extra oil and sear for approximately 2 minutes on each side until medium rare, remove from the pan and place on a tea towel in a warm place to rest. Drain of the surplus oil from the pan, add in the butter along with the anchovy and garlic and gently fry for 60 seconds. Add in the tarragon vinegar and reduce until almost evaporated, add in the glaze and bring back to the boil. Add the tomato, cream and chives, heat but don’t boil and keep hot until required.
Preparation: 30 mins
Time to cook: 30 mins
Ingredients
Venison
12 Denver leg noisettes @60gm
To taste Salt & pepper
60 ml Olive oil
6 Prosciutto slices
Puree
600g Celeric, peeled, 1 inch cubes
1 cup Fennel bulb, sliced
1 med White onion, peeled, sliced
2 Garlic cloves, peeled, sliced
20g Butter
150ml Cream
50g Butter
To taste Salt & pepper
The Sauce
30g Butter
2 Anchovy fillets, chopped
2 Garlic cloves, peeled & crushed
60ml Tarragon vinegar
200ml Beef or venison glaze
1 cup tomato, skinned, deseeded, diced
80ml Cream
1 tbs Chives, fine chopped
To taste Salt & pepper
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