Loin of venison, parmesan crumb, butternut, sherry vinegar jus, crispy shallots.
- 4 venison loins, approx. 180g each
- 1 litre beef stock
- 1 shallot
- 1 butternut squash 25g butter
- 1 sprig thyme
- 50g parmesan, grated 60ml double cream
Confit Butternut squash
- 1 butternut squash
- Duck fat
- 40g of butter Thyme
- 80g parmesan, finely grated
- 80g panko breadcrumbs
- 20g butter
For the purée, peel and dice the butternut and sweat down in foaming butter with a sprig of thyme, salt and pepper. Once soft, melt the parmesan into the squash, then add the cream and reduce by half. Blend until smooth, using a little more cream if necessary, then pass through a fine chinois.
Cut the squash for the confit into a large dice and cook in the duck fat with the herbs and seasoning until tender. Reheat in the oven before serving.
Scatter the grated parmesan for the crust evenly over a lined baking tray. Heat under the grill until the cheese melts and turns slightly golden, allow to cool, then chop and crumble into a crumb-like texture with the butter and breadcrumbs.
Peel and slice the shallot into fine rings. Dredge each ring in flour.
Reduce the beef stock by three quarters and add a splash of sherry vinegar: the aim is a rich sticky sauce, with the vinegar cutting through the rich venison. Season and sear the venison in a hot pan until golden. Roast at 200 ̊C for about 6 minutes, then brush with beef sauce and roll in the parmesan crumb. Allow the venison to rest. Whilst the venison rests, warm the other ingredients up and fry the shallot rings at 150°C until crisp and golden.
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