Chef Chris shares a dish
The winter Season is now arrived and so has the first Highland Deer of the year. We have started the venison section on the restaurant’s menus this week and it’s a winner already.
The dark full bodied Rioja wine and chocolate sauce just completes this little cracker, perfect for serving during the build up to the festive season which is just around the corner.
Preparation time is less than 45 mins and cooking time is 10 minutes.
For the venison: Four pieces of haunch; olive oil; salt and pepper.
For the winter slaw: One Savoy Cabbage, finely shredded; 50g small diced pancetta; six carrots, grated; eight finely sliced shallots; olive oil, salt and pepper.
For crushed potatoes: 250g baby potatoes, cooked; course sea salt and cracked black pepper; 25g salted butter; chopped parsley. For the caramelised figs: Eight figs, halved; 25g soft brown sugar; olive oil; salt and pepper for seasoning. For the Rioja and dark chocolate sauce: 50g dark chocolate ( 70 per cent Cocoa solid,
Chris Steele, our Ayrshire Life chef runs The Stage Door Restaurant and Hollybush House restaurant.
Each week Chris will be sharing one of his favourite dishes from his collection for you to make at home.
This week he prepares Roast Highland Venison haunch marinated with thyme and juniper berries, carved on warm winter slaw, pumpkin, caramelised figs, crushed potatoes, dark chocolate and Rioja
chopped); 100ml Rioja wine; 100ml Venison stock ( veal or beef will also do); butter, salt and pepper for seasoning.
For the roasted pumpkin: One small pumpkin, seeded, peeled and cubed; olive oil, thyme, salt and pepper.
For the marinate if using: Chopped onions, fresh thyme, cloves, juniper berries, Rioja wine. Pre Heat Oven to 200C
For the winter slaw: Place the pancetta and onion into a sauce pan with drizzle of olive oil, sweat off add the shredded savoy cabbage and grated carrot and cook for a further 2- 3 mins until the cabbage is soft, season and rest. For the pumpkin: Place the small diced pumpkin on a nonstick
tray, drizzle with olive oil, season and roast in oven for 4- 5 mins until ready.
For the crushed potatoes: Boil the baby potatoes in a small sauce pan until soft, drain into a colander and then place into a large mixing bowl. Using a masher or back of a fork crush the baby potatoes and add the butter, herbs and seasoning, ready to serve.
For the figs: Pre- heat a non- stick frying pan, drizzled with olive oil. Dip the halved figs into the brown sugar, then place in the frying pan seal on both sides until golden brown, then roast in oven for further few mins until caramelised.
For the venison: Pre- heat nonstick frying pan with drizzle of olive oil, place the venison haunch in the pan and sear on all sides for a few minutes. Then place onto a non stick tray and roast in oven for approx 5- 6 minutes depending on size or desired way you would like your meat cooked. Take out when ready and place on tray for further two to three minutes to let the meat rest. Carve when ready to serve.
For Rioja and chocolate sauce: Place the Rioja and the stock in a medium sized sauce pan and reduce by half, take off the heat and whisk the chopped chocolate into the sauce and season if required. To enhance the richness and shine to the sauce finished off by whisking a couple of small knobs of salted butter into the sauce.
To serve: Place the slaw and crushed potatoes on to centre of plate, place the roasted pumpkin and figs around the outside of the edge of the plate. Then place the carved piece of haunch on top of the slaw and drizzle with the red wine and chocolate sauce, garnish with some fresh thyme and compliment the whole dish by serving your guest a glass of Pinot Noir from New Zealand to wash this cracker of a little dish down.