Hunter 486, under Head Chef Gary Durrant (pictured below) is celebrating game season, one of the most exciting events in the kitchen calender, with a different game dish every fortnight from 21 September until 13 December 2015.
Diners can feast on top quality game dishes, such as the Roast loin of venison, creamed savoy cabbage and bacon, spiced poached pears and red current jus that H&C News is pleased to present here.
Roast loin of venison, creamed savoy cabbage and bacon, wild mushrooms, spiced poached pears and red currant jus
Serves 4:
- 4x 150g venison loin portion
- 200g cooked savoy cabbage
- 60g smoked back bacon
- 400ml double cream
- 80g mixed wild mushrooms
Spiced poached pears:
- 2 conference pears
- 200ml water
- 200g caster sugar
- 1 red chilli
- ½ cinnamon stick
- 5 g chopped ginger
- 1 star anise
- 5 cloves
Redcurrant jus:
- Venison trimmings (approx 200g)
- ½ carrot
- ½ stick celery
- 2 cloves garlic peeled and chopped
- 2 shallots
- 1 bay leaf
- 3 sprigs thyme
- Pinch of cracked black pepper
- ½ tsp crushed juniper berries
- 40g white wine vinegar
- 100ml white wine
- 400ml veal stock
- 1 tsp red currant jelly
- Red currants
Method:
- First to make the sauce: in a hot pan add a little oil then the venison trimmings and brown nicely. Next add the chopped vegetables and stir occasionally until nicely coloured.
- Add the bay leaf, thyme, cracked black pepper and juniper berries.
- Next add the white wine vinegar and reduce.
- Add the white wine and again reduce to a syrupy consistency. Now add the veal stock, bring to the boil then reduce the heat and simmer gently for about 30 minutes. Pass through a fine sieve ensuring you squeeze as much through as possible. Finally whisk in the red currant jelly and correct the seasoning.
- For the spiced poached pears place the sugar, water and lemon juice in a pan and bring to the boil to make stock syrup. Next add the chilli and spices. Peel, halve and core the pears and gently poach in the syrup. Remove from the heat when the pears are slightly firm and allow to cool in the syrup.
- Cut the savoy cabbage into thin strips and cook well in boiling salted water and refresh in ice water squeezing the cabbage well to remove all the water. Cut the bacon into strips and fry in a little oil. In a hot pan add the cream and reduce by half, then add the cabbage and bacon and season with salt and black pepper. Fry the mixed wild mushrooms in a hot pan and finish with a few chopped chives.
- Season the venison nicely and in a hot pan colour nicely all over then cook in the oven at 190c for 4 to 5 minutes and allow to rest for 5 minutes.
- Place the cabbage and bacon on to a warm plate; carve the venison and place on top and then the wild mushrooms. Finally add the warm pears, spoon around the jus and sprinkle a few fresh redcurrants to finish.
The Arch London, 50 Great Cumberland Place, Marble Arch, London W1H 7FD
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