Gin-poached Loin of Roe Deer, Pea Purée and Girolle Mushrooms

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 115g/4oz piece venison
• 6 juniper berries
• 1 bay leaf
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 250g/9oz butter
• 200ml/7fl oz good-quality gin
• 200ml/7fl oz chicken stock
• 8 juniper berries
• dash olive oil
• 1 shallot
• ½ garlic
• fresh thyme
• 25g/1oz clarified butter
• 1 handful fresh chanterelle or girolle mushrooms
• salt and freshly ground black pepper
• 1 fresh tomato
• 55g/2oz butter
• 1 shallot
• 1 tablespoon caster sugar
• 400g/14oz peas
• 150ml/5½fl oz chicken stock
• 85ml/3fl oz double cream
• 1 tbsp olive oil
• 500g/1lb 2oz venison
• 115g/4oz carrot
• 115g/4oz onion
• 1 stick celery
• ½ leek
• dash red wine vinegar
• 1 star anise
• 1 bay leaf
• 6 black peppercorns
• 6 juniper berries
• 200ml/7fl oz chicken stock
• 300ml/10fl oz game stock
• 1 bottle red wine
• salt and freshly ground black pepper
• 8 pieces apple, cut using a very small melon
• small handful fresh rocket leaves, dressed with a dash of olive oil and white wine vinegar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large pot and brown the 500g venison pieces. Add the carrot, onion, celery and leek, roughly chopped, plus the star anise, bay leaf, peppercorns, 6 juniper berries, a dash of red wine vinegar, the red wine, 300ml game stock and 200ml chicken stock. Simmer about 35 minutes until the venison is tender and reaches 145°F (63°C), then strain and reduce to a glaze. Season with salt and pepper.

2. Melt 55g butter in a pan and soften the diced shallot. Add the peas, a pinch of the caster sugar and 150ml chicken stock, then simmer 5 minutes. Blend with the double cream until smooth, then season with salt and pepper.

3. Heat 25g clarified butter in a pan and sauté the chanterelles or girolles with fresh thyme for about 3 minutes until golden. Season with salt and pepper.

4. Using a very small melon baller, cut the 8 apple pieces. Warm them gently in a spoonful of the 250g butter for 2 to 3 minutes until just tender.

5. In a small pan, cook the remaining shallot and the half garlic in a little butter. Add the 200ml gin, the 8 juniper berries and a sprig of thyme, and reduce by half. Lower the heat and whisk in the rest of the 250g butter, piece by piece, then season.

6. Season the 115g venison loin with salt and pepper. Sear it in a hot pan with the remaining clarified butter, a sprig of rosemary and a sprig of thyme for 2 minutes per side. Roast at 200°C (400°F) for about 8 minutes until it reaches 145°F (63°C) in the centre. Rest for 3 minutes.

7. Peel, deseed and dice the fresh tomato. Toss gently with a dash of olive oil and season.

8. Warm the pea purée and gin sauce. Spoon the purée onto plates, add the venison glaze, sliced loin, mushrooms, apple pieces and tomato.

9. Dress the rocket leaves with a dash of olive oil and white wine vinegar and place a small handful on each plate to finish.