Venison Carpaccio, Mushroom Pate, Pickled Damsons, Hazelnuts
- Venison - 300 grams
- Tarragon Pesto - (see recipe)
- Pickled Damsons - 8, deseeded & cut in half (see recipe)
- Mushroom Pate - 1, (see recipe)
- Crème Fraiche & Horseradish Puree - (see recipe)
- Hazelnuts - 8 Whole Smoked, Roasted & Halved
- Caperberries - 4
- Bread Wafers - 4, (see recipe)
- Red Onions - 20 grams Finely Diced
- Salad Leaves
- Lemon Olive Oil - Few Drops
- Mushroom Pate
- White Button Mushrooms - 100 grams, sliced
- Shallots - 25 grams, finely sliced
- Garlic - ½ clove, crushed
- Salt & Pepper
- Olive Oil - 1 tablespoons
- Pickled Damsons
- Damsons - 225 grams
- Sugar - 110 grams
- Cinnamon - 1 stick
- Cloves - 3
- Fresh Root Ginger - 10 grams, peeled & sliced
- White Wine Vinegar - 150 ml
- Herb Dressing
- Parsley - 30 grams
- Chives - 10 grams
- Tarragon - 10 grams
- Basil - 10 grams
- Olive Oil - 50 grams
- Sunflower Oil - 50 grams
- Egg Yolk - 1
- English Mustard - 1 teaspoons
- Whipping Cream - 25 grams, semi whipped
- Horseradish Sauce - 20 grams
- Pinch Cayenne Pepper
- Bread Wafer
- White Bread Dough - 100 grams
- Salt & Black Pepper
Method for Venison:
Roll the venison cushion tight in clingfilm, place in the blast chiller to semi freeze.
Remove from the chiller and cut ½cm off each end, this is to form a rectangle. 11cm long and 6cm wide.
Slice at number 1, (approx 1cm thick) on the meat slicer, then place directly on to the plate, over lapping slightly. Three slices per plate.
Sweat the mushrooms and shallots in a pan for 2-3 minutes until soft add the garlic, season with salt and pepper.
Cook for a further 8-10 minutes until all the liquid has evaporated.
Place into a food processor and blitz to a rustic pate, check the seasoning and remove from the food processor.
Pre-heat the oven to 140°C.
Prick the damson skins with a needle to prevent them splitting, then put into an earthenware dish and sprinkle with sugar. Scatter the cinnamon cloves and ginger over the fruit and cover with the vinegar.
Put the dish at the bottom of a warm oven and leave to cook very slowly for about 20 minutes. Remove when the damsons begin to feel soft and the juice is running and set aside to cool.
When cold, strain the juice, boil it for 5 minutes and pour over the damsons.
Put them into a jar. They are best kept for two weeks before use.
In the thermo blitz the parsley, egg yolk, English mustard, sunflower oil in olive oil to make a rustic puree
Remove the mix into a bowl and mix in the chopped chive, tarragon, chervil, basil, Parmesan and house dressing mix well and season.
Horseradish and crème Fraiche Cream:
Mix together the crème Fraiche and horseradish sauce.
Pass the mix through a fine sieve.
Place into a bowl; fold in the semi whipped cream, season with salt and cayenne pepper.
Put into a piping bag ready for use.
Roll the dough through a pasta machine, working down the numbers to number one. Dusting the dough lightly with flour to prevent it from sticking.
Once the dough is thin you should be able to see your hand through it, lay it flat on to a dusted tabletop.
Cut in to long rectangles 16cm long by 2 ½ wide. Season with salt and black pepper.
Place the cut bread dough on to a metal wavy rack, bake in the oven at 190°C for 8-10 minutes until golden.
Remove from the oven, leave to cool then remove from the wavy rack.
Lightly brush the venison with olive oil and season with maldon salt.
Take the bread wafers and put on two small spoons of mushroom pate and a little horseradish cream, reserve.
Put 2 small teaspoons of mushroom pate on to the venison, pipe 6 tiny cones of horseradish cream, sprinkle around the dice onion, place on the hazelnuts, caper berry and pickled damsons put on the bread wafer and finish with tarragon pesto and salad leaves.