Recipe: Tournado of Duke of northumberland venison & pigeon Heritage potato & organic beetroot rosti With cherry reduction

INGREDIENTS

                                                           

2 8oz venison sirloins                         

4        pigeon breasts                                      

1kg    heritage potatoes                                  

2       organic beetroot                                    

100g fresh cherries                                         

200ml veal stock                                            

12 shallots                                                      

100g carrots                                                   

3 sprigs thyme                                                

200ml red wine                                              

Salt & pepper

250g Butter                                                    

Olive oil for cooking                                      

METHOD

Flatten venison steaks

Seal pigeon breasts

Place pigeons on top of venison

Roll in cling film set aside in fridge

Grate potatoes & beetroot season

Heat pan add little oil the add potatoes & beetroot mix place 50g knob of butter on top & turn down heat and cook slowly till butter has melted then turn over & finish

Peel shallots and carrots

Heat pan & fry shallots, carrots, thyme & cherries add red wine reduce by half

Heat pan add little oil & 25g of butter once foaming add tournado and cook to medium rare allow to rest

Once wine has reduced by half add veal stock & reduce till correct consistency is achieved then season to taste

  

PRESENTATION

Place rosti in middle of the plate

Slice tornado in half & place on top

Drizzle cherry reduction around plate

Recipe: Pan Fried Pigeon, Pickled Vegetables, Foraged Wild Blackberry and Rapeseed Dressing

Recipe

1 pigeon breast, marinated in rosemary, juniper berries, shallot and a little oil for 24hrs
30g home pickled vegetables (these have been pickled and stored in an air tight jar until required)
5g pea shoots
2 table spoons blackberry and rapeseed dressing

Method

Pan Fry the pigeon in a hot pan with oil and butter, 3 minutes each side
Once cooked allow to rest for 4 minutes
Place the pickled vegetables on the plate
Top the vegetables with pea shoots
Flash the pigeon to warm through, slice and plate
Finish the dish with dressing