Venison loin with parsnip purée, suet dumpling and sausage casserole

  • Main
  • medium
  • 6-8
  • 2 hours 20 minutes

PT2H20M

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Ingredients

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Imperial

  • 1 venison loin, weighing approx. 700g, off the bone and trimmed

Juniper salt

Potato crisp

Suet dumplings

Parsnip purée

  • 500g of parsnip, peeled, cored and chopped
  • 1 dash of rapeseed oil
  • 1 knob of unsalted butter
  • sea salt
  • 500ml of whole milk
  • thyme leaves, to garnish

Casserole

red wine gravy

1
To begin, make the juniper salt. Blitz the berries and salt together in a blender until well combined, then set aside
2
Make the red wine gravy by placing a pan over a high heat. Reduce the port to a glaze, then add half the red wine and reduce once more until thick and syrupy. Add the remaining red wine and bring to the boil, then add the chicken stock and simmer until reduced by half. You should be left with approx. 600ml of gravy. Taste for seasoning and set aside. You will only need around 50ml of gravy for this recipe, but the remainder can be kept in the fridge or frozen for other dishes
3
While the gravy reduces, make the parsnip purée. Heat the rapeseed oil and butter in a pan. Once foaming, add the parsnips and cook until beginning to turn golden. Season with salt and cover the parsnips with the milk. Bring to the boil, then simmer for 20 minutes or until the parsnips are tender. Drain (reserving the milk) and transfer to a blender, then blitz on full speed until smooth and glossy, adding the reserved milk a little at a time until the right consistency is achieved. Set aside to reheat before serving
  • 1 dash of rapeseed oil
  • 1 knob of unsalted butter
  • 500g of parsnip, peeled, cored and chopped
  • sea salt
  • 500ml of whole milk
4
To make the dumplings, combine all the ingredients in a bowl and add enough cold water to bring the mixture together with a soft, dropping consistency. Set up a steamer and shape the batter into 6-8 even-sized balls, then steam for 12 minutes. Set aside to reheat in the oven before serving
5
While the dumplings steam, prepare the potato crisps. Slice the potato as thinly as possible using a very sharp knife or mandoline, then slice again to create very fine matchsticks. Toss the matchsticks in melted butter, then, in batches, lay out the sticks on a flat pan over a medium heat (you can use a blini pan or a metal chef ring to create a circular shape). Cook until crisp and brown on one side, then carefully flip and finish cooking until you are left with 6-8 in total. Season and set aside to reheat before serving
6
Preheat an oven to 180°C/gas mark 4
7
Place the sausages on a baking tray and cook in the oven for 30 minutes, or until brown and cooked through. Allow to cool, then dice into 0.5cm pieces. Turn the heat down on the oven to 160°C/gas mark 3
8
Meanwhile, sweat the carrot, celery and celeriac in a dash of oil until beginning to turn brown, then add 50ml of red wine gravy and the star anise. Gently cook for 10 minutes, then add the diced sausages. Season to taste and keep warm until ready to serve
9
Light a barbecue or place a griddle pan over a very high heat. Season the loin liberally with the juniper salt, then cook on the barbecue or in the pan for 8 minutes, turning occasionally, until well seared. Transfer to the oven and finish cooking for 4 minutes, then leave to rest while you reheat the parsnip purée in a pan, and the dumplings and crisps in the oven
  • 1 venison loin, weighing approx. 700g, off the bone and trimmed
10
To serve, cut the loin into 6-8 even pieces and place one piece on each plate. Pipe or spoon a large dot of the parsnip purée alongside, then garnish with picked thyme leaves. Place a suet dumpling alongside and a crisp resting on top of the venison. Serve the casserole in bowls alongside the plates, to be spooned over at the table
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