Venison and Chive Towers with Root Vegetables

For a dinner party dish guaranteed to win applause, try Paul Bloxham's venison medallions wrapped in chicken mousse, served with vegetables
By Paul Bloxham
Venison and Chive Towers with Root Vegetables
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time:
  • Effort: medium

Ingredients

For the venison

  • 4 x 150 g medallions venison loin
  • 1/2 tsp sea salt and freshly ground black pepper
  • 2 x 150 g chicken breasts
  • 1 egg white
  • 100 ml double cream
  • bunches chives, snipped

For the root vegetable Parmentier

  • 4 tbsp olive oil
  • 4 shallots, finely diced
  • 150 g smokedlardons of bacon
  • 2 cloves garlic, crushed
  • 1 tbsp thyme, leaves only
  • 700 g assorted root vegetables, diced
  • 150 g butter
  • small bunch parsley, chopped

For the sauce

  • 200 ml ready-made red wine sauce, or reduced veal jus
  • 100 ml port lees, thick residue produced when making port

Method

1. Preheat the oven to 200C/Gas 6.

2. Heat a frying pan until very hot and cook the venison on all sides, for just 1 minute. Season with salt and pepper and cool.

3. Place the chicken breasts into a food processor with the egg white and double cream. Process until smooth.

4. Season with salt and pepper, and stir in the chives.

5. Lay out 4 pieces of plastic wrap and divide the chicken mixture between them. Smooth the mixture into even squares with a hot spoon or knife, so that they are large enough to wrap around the venison portions in the same way as you would make a scotch egg.

6. Wrap the chicken mixture round the venison, so they resemble sausages, and tie the plastic wrap at both ends. Wrap tightly in aluminium foil and set aside.

7. Bring a large saucepan of water to the boil. Pop in the foil-wrapped venison and cook for 6 minutes. Remove from the water and leave to rest for 2 minutes.

8. Meanwhile, heat the olive oil in a frying pan and fry the shallots, bacon lardons, garlic and thyme until softened.

9. Add the root vegetables, season and stir-fry until tender.

10. Stir in half of the butter and add the chopped parsley.

11. For the sauce, simply heat up the red wine sauce or veal jus and whisk in the remaining butter and port lees.

12. Place a mound of vegetables on each of 4 heated serving plates. Remove the venison packaging; slice the meat into diagonal towers and place next to the vegetables. Spoon the sauce around and serve.

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