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: Fillet of Venison, Pomegranate and bean Cous Cous

Ingredients

One red pepper, diced
Two diced shallots
1/2 Red onion diced
75g Cous Cous
Up to 1/2 litre vegetable stock
Two 200g Venison Fillets, loins or Haunch, marinated in a glass of red wine, Thyme, Rosemary and garlic for 8 hours
1/2 tin mixed beans
One pomegranate, seed capsules removed
Chopped chives
Oil and butter
Seasoning

Method

Heat a large sauce pan, saute the red pepper, shallot, red onion in a little oil and butter until soft
Stir in the cous cous and enough stock to cover, bring to the boil, remove from the heat and cover with cling film or a lid
Remove the venison from the marinade and season them
Heat a frying pan, add a little oil and fry the Venison, 15 minutes at a medium heat should mean they will be medium rare.
Ensure the Venison is allowed to rest
Add the beans, pomegranate and chives to the cous cous
Place the cous cous on the serving dish, slice the venison and place on top, reheat the juices in the venison pan add a little butter, shake until the sauce is thick and glossy, spoon the glaze over the Venison