"Loin of Venison with black pudding purée, black pudding crumb, radish, Jerusalem artichoke crisps & hash and jerk salsify"
Ingredients
500g loin of venison
Black Pudding Puree
25ml madiera
125ml cabernet sauvignon vinegar
25ml ruby port
70ml chicken jus
1 boudin noir
Black Pudding Crumb
1 inch slice of brioche, cut into equal squares
80g Boudin Noir (Black pudding) - skin removed
Radish
8 radishes
Artichoke Crisps & Hash
10 x Jerusalem artichokes - washed and lightly scrubbed (be careful not to break through the skin)
2 x leaves of Sage
1 x sprig of Thyme
1 x clove of Garlic, peeled and cut in half
Jerk Salsify
2 x long salsify (washed and peeled and keep in lemon water, until ready to use)
80g demerara sugar
20g salt
0.5g cayenne
1.5g nutmeg
0.5g five spice
0.5g ginger
Details
Serves: 4
Difficulty: Hard
Time: 3 hours prep time & 2 hours cooking time
Method
Loin of Venison
Ensure that the venison you use has been hung properly. For the best results, season with salt and pepper and seal in a pan. Then oven roast for approximately 2 minutes on one side with a small knob of butter, turn over and cook for a further 2 minutes. Lift out of the oven and rest.
Black Pudding Puree
Reduce cabernet sauvignon to a syrup
Add alcohol and reduce
Add chicken jus and boudin noir
Blend and pass through a fine sieve
Black Pudding Crumb
Fry the brioche on all sides until golden brown
Fry the black pudding
Leave to cool and once cold, blitz to a crumb
Radish
Clean the radishes and glaze in a pan with a little butter
To add colour, you can leave the green tops on the radish
Artichoke Crisps & Hash
With 10 of the Jerusalem artichokes, wrap in tin foil, with sage, thyme, garlic and roast in the oven at 180 degrees for 40 minutes
Once cooked, take out of the oven and foil, splitting in half but keeping the skin as a whole
Scoop out the insides using this for the hash, and set skins aside to dry or dehydrate, to use later on as a crisp
Jerk Salsify
Blend the sugar, salt, cayenne, nutmeg, five spice and ginger, to make the jerk seasoning. Set aside in an air tight container until ready to use. (This seasoning should keep for up to two months.)
Wash and peel your salsify as quickly as possible and place into lemon water to stop the salsify going brown
For best results, water bath at 92 degrees for 24 minutes or in a sauté pan, cover the salsify with vegetable or chicken stock and cook until tender (approx 15- 20 minutes. It should have a slight bite to it)
To finish the salsify, fry in oil and butter until a light golden brown and lightly sprinkle with the jerk seasoning.
To Finish
Lightly fry the artichoke crisps for approx 20 seconds, heat the artichoke hash and salsify
Place a small spoon full of black pudding purée onto the plate and arrange the vegetables around and on top
Slice the venison and rest on the salsify
Lastly, scatter liberally the black pudding crumb
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