Smoked Venison fillet with Liquorice & Game jus, Grilled Polenta, Morel Mushrooms, Runner Beans & Pears

Yield: Serves 4 1 boned saddle of venison, about 600g.
50g Runner Beans, cut into diamonds and blanched
12 Morel Mushrooms - dried or fresh
Liquorice and Game jus, see below
Grilled Polenta, see below
1 pear, sliced

Method

Marinate the loin of venison in olive oil and garlic overnight, or for up to 7 days.

Cook the loin in a smoker for 15 mins then turn off the heat and leave to rest for about 15 mins. The venison should still be red in the middle.

If using dried mushrooms then soak in warm water for 30 mins. Add the soaking water to the game jus before the final reduction. Cook the mushrooms in the game jus for about 30 mins. Roughly chop the mushrooms, reserving 4 for garnish.

Assembly

Put a circle of polenta in the centre of each plate. Top with a few slices of pear. Arrange the sliced venison on top of the pears in a fan. Add a Morel mushroom on top

Spoon the jus around the plate and add the beans and remaining Morel mushrooms.

Grilled Polenta

Yield: about 400ml 100g polenta
knob of butter
fresh herbs, finely chopped

Method

Cook the polenta according to the instructions on the packet. Fold in the butter and herbs.

Pour the soft cooked polenta into an oiled dish. Leave to cool for about 30 mins.

Cut the polenta into 4 circles using a 3" cutter. Grill under a hot grill until lightly browned.

Liquorice & Game Jus

Yield: about 200ml 1lb bones and trimmings from the saddle.
2 tbs. olive oil
1 onion
2 sticks celery
2 carrots, scrubbed
2 ½ pints Brown Chicken Stock
sprig of thyme
6 tomatoes, roughly chopped
2 tbs. tomato paste
2 tsp. liquorice extract

Method

Roughly chop the venison bones and trimmings and place in a roasting tin. Drizzle with a little olive oil. Roast at 200° C for about 15 mins. Turn the bones frequently.

Meanwhile, roughly chop the vegetables and after 15 mins add to the bones in the roasting pan with a little salt. Continue to roast for another 15 mins until nicely brown.

Drain off any oil and deglaze the pan with ½ cup chicken stock. Add the entire contents to a large sauce pan.

Add the rest of the stock, a sprig of thyme, the tomatoes, tomato paste and mushroom soaking liquid if used.

Simmer for about 45 mins.

Strain through damp muslin into a clean sauce pan. Add the Morel Mushrooms and Liquorice Extract. Reduce to desired consistency.

Brown Chicken Stock


Yield: about 2 litres

4 raw chicken carcasses
3 large carrots, scrubbed
3 onions, peeled
4 sticks celery
2 medium leeks
½ head garlic, unpeeled
a couple of sprigs of thyme
4 tbs. olive oil

Method

Roughly chop the chicken carcasses and place in a large roasting tin. Drizzle with a little olive oil and add the thyme. Roast at 220° C for about 30 mins. Turn the bones frequently and be careful not to burn.

Meanwhile, roughly chop the vegetables and place in a large stock pot with the remaining olive oil. Cook over a medium heat until they soften and turn golden brown. Again be very careful not to burn them

Add the chicken carcasses to the stockpot and pour on enough cold water to cover. Gradually bring to the boil and simmer for 1 ½ - 2 hours. Regularly skim off any scum that rises to the surface. Do not let the stock boil rapidly as this will cause it to cloud.

Strain the stock through damp muslin.