Food & drink

Highland Venison Loin, Venison Haggis Pithivier & Carrot Textures

Winter Warmers | Ten Hill Place Hotel, BW Premier Collection | Chef Alan Dickson
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Ingredients

150g centre cut venison loin | 35g venison haggis | 75g rolled puff pastry

150g large carrot | 3 varieties of baby carrot | 50ml jus

Handful of red chard leaves | 75g unsalted butter

Rosemary & garlic | Rock salt


Method

  1. Begin by peeling the carrots, peel down a further layer, take the second batch of peelings and dust in a little flour and deep fry at 150 degrees Celsius for 2-3 minutes
  2. Thinly slice the remaining carrot and seal in a vacuum pack with a tea spoon of butter and a pinch of salt. Cook sous vide until the carrot is cooked through before blending thoroughly ensuring the puree is silky smooth and well-seasoned.
  3. Roll the haggis into a neat sphere shape and cut two round disks of puff pastry, place the haggis between the two layers and seal with egg wash. Trim and score with a paring knife to create a decorative effect. Bake for 12 minutes at 175 degrees Celsius.
  4. Trim the baby carrots and bring to the boil, once tender toss in a little butter and salt finishing with the chard leaves
  5. Place the jus in a small pan and allow to reduce
  6. Warm a frying pan on a high heat with oil and coat the venison in seasoning, seal on all sides before adding a spoonful of butter a sprig of rosemary and one garlic clove. Finish in the oven for 5-6 minutes basting repeatedly and allow to rest for 5 minutes.
  7. Swipe the carrot puree across the plate, arrange the carrots, carrot crisps & chard leaves before carving the venison and plating.
  8. Pour the jus into a serving jug to finish.

Chef Alan Dickson

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