Venison Ingredients 2 x 200grms of venison loin Sea salt and black pepper 20grms butter 1 clove of garlic 2 sprigs of thyme Method 1. Place each venison loin in a small vac pac bag with garlic, thyme, salt, pepper and butter. 2. Seal in vac pac machine until the air is removed from the bag. 3. Reserve in fridge until needed. Braised Red Cabbage Ingredients 0.5kg red cabbage, trimmed 50 grms butter 75prms light brown sugar 40ml sherry vinegar Method 1. Halve, core and finely shred the cabbage. 2. Melt the butter with the sugar and the vinegar in a pan. When the sugar has dissolved, tip in the cabbage and toss to coat. 3. Cover with a crumpled piece of greaseproof paper and cook over a low heat for about 1 hour or until tender. 4. Drain off any remaining liquid, reduce and pour back over the cabbage. 5. Reserve until needed. Parsnip Puree Ingredients 125 grms parsnips 75ml milk 40ml whipping cream 15grms butter Method 1. Place the parsnips, milk and butter in a pan and bring to the boil. 2. Cook the parsnips until soft and reduce the liquor until evaporated. 3. Add the cream, bring to the boil and reduce by a third. 4. Liquidise and pass through a fine sieve. 5. Season and reserve until needed. Beetroot Fondant Ingredients 250grms beetroot 50 grms butter, plus a few knobs 10 grms olive oil Water to cover Salt and pepper Method 1. Peel the beetroot and cut into 1.5cm rounds. 2. Heat the butter and olive oil in a sauté pan, season the beetroot rounds and fry for about 2 minutes on each side until brown. 3. Pour in the stock, butter and bring to the boil. Lower the heat and simmer gently until the beetroot is tender. 4. Reserve until needed.
Parsnip Crisps Ingredients 125grms parsnips 0.5 litres vegetable oil Sea salt Method 1. Bring oil to 145 degrees. 2. Peel the parsnip and finely slice into long ribbons using a potato speed peeler. 3. Deep fry the parsnip in the oil until crisp and golden. Drain on kitchen paper and season with a little sea salt. Red Wine Sauce Ingredients 10ml olive oil 20grms banana shallot 25grms meat trimmings (beef, poultry) 2grms black peppercorns 15ml sherry vinegar 187ml red wine 100ml chicken stock 100ml beef stock 1grm bay leaf 5grms thyme Salt and pepper Method 1. Heat the olive oil in a heavy based saucepan and sauté the shallots for about 4-6 minutes until they are soft and start to caramelise. 2. Add the meat trimmings and fry for a few minutes until browned. 3. Add the black peppercorns, thyme, bay leaf and sherry vinegar. 4. Deglaze the pad with the red wine and bring to the boil. 5. Boil the liquor rapidly until reduced by three quarters to a rich syrupy glaze. 6. Add the chicken and beef stocks and return to the boil. 7. Once again, boil vigorously until the sauce has reduced by half, or until it has reached the desired consistency. 8. Strain through a fine sieve into a small pan and adjust the seasoning. 9. Reserve and reheat to serve. To Finish Ingredients 50grms forest mushrooms 1 clove garlic 10grms shallot finely chopped 10ml olive oil 25grms butter Salt and pepper Method 1. Place Venison in water bath at 54 degrees and cook for 12 minutes (approx). 2. In a hot pan sauté mushrooms in butter with garlic and shallot until just cooked. 3. Re heat cabbage, parsnip puree and beetroot fondant. 4. Empty venison from the bag, drain and pat dry. 5. Seal the venison in a non stick frying pan with a little oil and butter until golden and correct caisson is achieved. 6. Neatly arrange the purees and vegetables on the plate. 7. Carve the venison, season and arrange neatly on the plate. 8. Carefully drizzle the red wine sauce around the plate and garnish with the parsnip crisps. 9. Serve immediately. This recipe was cooked by Martin Hargreaves from Cassis during the Lancashire Heat of the Essential Cuisine North West Young Chef Competition.