Venison Loin with Black Garlic Pate Indian Pumpkin with Cognac & Worcestershire sauce

6

PORTIONS

Ingredients

  • 960g venison short loin fillet, trimmed and cut into 6 pieces
  • 2 Tbsp olive oil
  • 1 tsp flaky salt
  • 3 black garlic bulbs (squeeze out and purée)
  • 6 Tbsp Indian Pumpkin dip
  • 6 Tbsp cognac
  • 100ml water
  • 2 Tbsp Worcestershire sauce
  • 1½ Tbsp Simon Gault Home Cuisine chicken stock
  • 3 Tbsp buffalo butter

Method

Venison

Preheat the oven to 180°C. Remove venison from the refrigerator and unwrap, but keep covered while it reaches room temperature. Season with salt and pepper or Simon Gault Home Cuisine Kiwi seasoning.

Heat the olive oil in a large frying pan until shimmering, then seal the meat - 2 pieces at a time - by searing it in the oil until an even caramel colour is achieved on all sides. Transfer the meat to a roasting pan and place in the oven. Roast until the desired cooking temperature is reached, about 3-4 minutes for rare. Once cooked, leave to rest. Pour off any oil left in the pan and add the meat juices to the sauce. Keep warm.

Assembly

Slice the meat on an angle and fan it out onto each plate. Place the roasted vegetables on the meat. Finish with the sauce and serve any additional sauce separately.

Sauce

Deglaze a hot pan with the cognac followed by the water, Worcestershireand Simon Gault Home Cuisine chicken stock. Once reduced by one-third, whilst stirring add the butter and boil rapidly until the butter has melted. Serve over the venison.

Plating

Divide the black garlic onto each plate and swipe with a palate knife. Place a quenelle of Indian dip, venison slices and sauce on each plate.