Wow friends with this fabulous roasted venison loin recipe from Ben Prior of Ben’s Cornish Kitchen, served with rainbow chard and a damson jus
You will need
- Venison 4 x 200g pieces of trimmed loin
- Cep mushrooms 50g, dried and powdered
- Rainbow chard 300g
For the hazelnut gnocchi:
- Mashed potato 225g, no milk or butter added
- Egg 1, beaten
- Hazelnut oil 4 tsp
- Hazelnuts 50g, skins removed, roasted and chopped, plus 8 whole hazelnuts to serve
- ‘00’ pasta flour 100g, plus extra for dusting
- Salt and pepper
- Olive oil 1 tbsp
For the cauliflower puree:
- Cauliflower 1 large, cut into florets
- Butter 50g
- Double cream 110ml
For the red wine sauce:
- Beef or veal stock 300ml
- Red wine 110ml
- Damson jam 50g
- Butter 50g
- Dust the venison with mushroom powder and leave for 20 minutes. Warm butter and oil in an oven proof pan, lightly brown off the meat, then roast at 190°c/gas 5 for 12 minutes. Take out of the oven and rest for 10 minutes.
- To make the gnocchi, mix the potato, egg, hazelnut oil and chopped hazelnuts in a bowl until well combined. Add the flour, a few tbsp at a time, mixing well after each addition. Season to taste.
- Using your hands, bring the mixture together as a dough. Turn out onto a lightly floured work surface, knead briefly, and roll to a 2cm thickness. Cut the gnocchi into 1cm pieces, then squash each piece lightly with a fork, making an indentation in the top.
- Bring a pan of salted water to the boil. Carefully lower the gnocchi into the water in batches and return to the boil. Once the gnocchi have risen to the surface, cook for 2-3 minutes, then drain well and refresh in cold water.
- To make the puree, cook the cauliflower florets (reserve a couple of florets for the finished dish) in boiling water for 4-5 minutes or until just tender, and drain. Blend with the butter and cream in a food processer. Season with salt and pepper.
- For the sauce, bring the stock to the boil in a saucepan, then turn down the heat and simmer for 5-7 minutes until the liquid has reduced by two thirds. Add the red wine and repeat, cooking until the liquid has reduced by two thirds, then add the jam and melt in. Add the butter, season to taste and whisk until the sauce is glossy.
- In another pan add a little butter and oil, brown the gnocchi and reserved cauliflower florets. Once coloured, place on the plate. Quickly wilt the chopped chard in the same pan with a splash of water. Slice the venison loin. Arrange all of the elements on the plate and serve.
Chef’s tip: ‘The elements of this roasted venison loin dish go so well together because they are in season at the same time. Enjoy it with a good malbec,’ says Ben
Ben’s Cornish Kitchen, West End, Marazion, TR17 0EL