Goldfinger Venison with Fondant Potato and Sprouting Greens

Paul Bloxham tops venison steaks with edible gold leaf and encloses them in crisp filo pastry for a very impressive and glamorous special meal
By Paul Bloxham
Goldfinger Venison with Fondant Potato and Sprouting Greens
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 30 minutes
  • Effort: medium

Ingredients

For the venison

  • 2 tbsp olive oil
  • 1 kg venison loin, fully trimmed and cut into 4 equal portions
  • 2 tsp Dijon mustard
  • 2 tsp snipped chives
  • 1 heads garlic, roasted
  • 1 sheets gold leaf
  • 12 sheets filo pastry
  • 100 g butter, melted

For the potatoes

  • 4 potatoes
  • 500 ml chicken stock
  • 100 g butter

  • 1 kg brussels sprouts

For the sauce

  • 100 ml red wine jus

Method

1. For the venison: preheat the oven to 200C/gas 6.

2. Grease a large baking tray

3. Heat the oil in a sauté pan or frying pan over a high heat and sear the venison pieces all over for 2 minutes. Season with salt and pepper, remove from the pan and allow to cool.

4. Mix the mustard with the chives and roasted garlic and spread this mixture all over the seared venison.

5. Very carefully cut the gold leaf into 4 pieces and gently lay a piece on each piece of meat.

6. Brush 3 sheets of filo pastry liberally with melted butter and place on top of each other. Wrap a portion of the venison in the filo pastry. Repeat with the remaining filo pastry, melted butter and venison portions to make 4 filo pastry parcels.

7. Place the parcels on a large greased baking tray and bake in the oven for 20 minutes for medium rare.

8. For the potatoes: cut each potato into equal cylinders and place in a baking dish. Pour in the chicken stock, so that the potatoes are half covered. Top each potato with a knob of butter (reserving some butter for the sauce) and season with pepper. Bake for 20 minutes or until tender.

9. For the brussels sprouts: cook the sprouts in a large pan of boiling salted water for 7-8 minutes until tender.

10. Deglaze the venison pan with the red wine jus and mix in the remaining butter.

11. To serve: cut off the very ends of the venison parcels, slice in half and arrange on warmed plates with the fondant potatoes, sprouts and jus.

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