This recipe is from Lee Murdoch at Crafthouse in Leeds.

Head chef Lee Murdoch’s Glenfalloch venison
Serves

Ingredients

  • Venison loin
  • Almond milk
  • Potato
  • Perciage
  • Spinach purée
  • Pineberries
  • Black salsify
  • Butterfly sorrel
  • 72% dark chocolate, to grate
  • Venison jus
  • Chive
  • Truffle
  • 1 egg yolk
  • Butter
  • Garlic
  • Thyme
  • Brioche, fine crumbs
  • Mulled wine
Method
  1. Venison loin
    Remove the loin from the saddle of the beast. Roll in aged, cured Ayrshire bacon and then water bath at 58℃ for 40 minutes. After this ice bath for 1 hour.
  2. Almond potato
    Cook potatoes in almond milk until soft. Rinse through drum sieve then fold in egg yolk, diced truffle, chopped chives, and crispy cured bacon. Set, then roll in flaked almond. Leave until you need to fry.
  3. Perciage
    Chop parsley and mix with brioche breadcrumbs and lemon zest. Set aside for later.
  4. Spinach purée
    Make a light béchamel in a thermocouple, blanch picked baby spinach then blend on a high power, adding in the blanched spinach until smooth and green. Add seasoning to taste.
  5. Black salsify
    Peel then cook in mulled wine until soft.
  6. To serve
    When you have all items prepped, you’re ready to start the dish. Pan-sear the loin in a pan with butter, garlic and thyme. When you see a nice caramelised colour, set it aside to rest. To build the dish, fry the almond potato until crisp and warm all other elements. Carve the venison and finish with the jus. Grate over the dark chocolate.