Pan-roasted venison with pumpkin puree, blackberry sauce and cavolo nero
The classic flavours and colours of autumn combine in this smart pan-roasted venison dish
Jack McBride, chef at Fletcher’s Restaurant in Plymouth, shares his recipe for pan-roasted venison
powderhamfoodfestival.com
Serves 2
For the pumpkin puree:
- Pumpkin 1 small, top removed and deseeded (seeds reserved)
- Butter 100g
- Ground nutmeg 1 tsp
- White pepper 1 tsp
- Salt to taste
For the venison:
- Powderham Estate venison saddle 280g
- Salt
- Olive oil
- Butter 100g
- Rosemary 2 sprigs
- Garlic 2 cloves, peeled and crushed
For the cavolo nero:
- Cavolo nero 5 large leaves, stems removed
For the blackberry sauce:
- Red wine 50ml
- Blackberries 5‑10, halved
- Chicken stock 50ml
- Beef stock 50ml
- Butter 25g, cold
- For the pumpkin puree: preheat the oven to 180°C / gas 4. Lightly coat the pumpkin in olive oil, wrap in foil and bake in the oven until soft – approximately 1½ hours.
- Scoop out the roasted pumpkin flesh and blend with the butter, nutmeg, white pepper and salt until the puree is smooth enough to pass through a fi ne sieve.
- Reduce the oven temperature to 140°C / gas 1. Wash and dry the pumpkin seeds, season with salt and olive oil then roast in the oven for 35 minutes.
- For the venison: generously season the venison with salt and leave to come up to room temperature.
- Place a heavy‑based pan over a high heat. Lightly oil the venison, then place in the hot pan and sear on all sides. Add the butter, rosemary and garlic and baste the venison for 2‑3 minutes or until cooked to your preference (using a digital thermometer, aim for 52°C for rare, 54°C for medium‑rare and 57°C for well done). Remove the venison from the pan a few degrees under your desired finish as it will continue to cook while resting.
- For the cavolo nero: blanch the cavolo nero in boiling salted water for 1‑2 minutes. Drain and then place in the pan used to roast the venison. Fry over a medium‑high heat until crisp. Remove the cavolo nero from the pan, set aside and keep warm.
- For the blackberry sauce: deglaze the venison pan with the red wine and reduce by half.
- Add the blackberries, chicken stock and beef stock. Reduce by half and then remove from heat.
- Stir in the cold butter in small amounts until the sauce is thick and glossy.
- Plate the dish as desired, then garnish with the blackberry sauce and toasted pumpkin seeds.
You will need
For the pumpkin puree:
- Pumpkin 1 small, top removed and deseeded (seeds reserved)
- Butter 100g
- Ground nutmeg 1 tsp
- White pepper 1 tsp
- Salt to taste
For the venison:
- Powderham Estate venison saddle 280g
- Salt
- Olive oil
- Butter 100g
- Rosemary 2 sprigs
- Garlic 2 cloves, peeled and crushed
For the cavolo nero:
- Cavolo nero 5 large leaves, stems removed
For the blackberry sauce:
- Red wine 50ml
- Blackberries 5‑10, halved
- Chicken stock 50ml
- Beef stock 50ml
- Butter 25g, cold
Method
- For the pumpkin puree: preheat the oven to 180°C / gas 4. Lightly coat the pumpkin in olive oil, wrap in foil and bake in the oven until soft – approximately 1½ hours.
- Scoop out the roasted pumpkin flesh and blend with the butter, nutmeg, white pepper and salt until the puree is smooth enough to pass through a fi ne sieve.
- Reduce the oven temperature to 140°C / gas 1. Wash and dry the pumpkin seeds, season with salt and olive oil then roast in the oven for 35 minutes.
- For the venison: generously season the venison with salt and leave to come up to room temperature.
- Place a heavy‑based pan over a high heat. Lightly oil the venison, then place in the hot pan and sear on all sides. Add the butter, rosemary and garlic and baste the venison for 2‑3 minutes or until cooked to your preference (using a digital thermometer, aim for 52°C for rare, 54°C for medium‑rare and 57°C for well done). Remove the venison from the pan a few degrees under your desired finish as it will continue to cook while resting.
- For the cavolo nero: blanch the cavolo nero in boiling salted water for 1‑2 minutes. Drain and then place in the pan used to roast the venison. Fry over a medium‑high heat until crisp. Remove the cavolo nero from the pan, set aside and keep warm.
- For the blackberry sauce: deglaze the venison pan with the red wine and reduce by half.
- Add the blackberries, chicken stock and beef stock. Reduce by half and then remove from heat.
- Stir in the cold butter in small amounts until the sauce is thick and glossy.
- Plate the dish as desired, then garnish with the blackberry sauce and toasted pumpkin seeds.
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