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Roe Deer, Cauliflower & Sultana

Roe Deer, Cauliflower & Sultana

  • 600g Venison Loin
  • 1 Whole Cauliflower (large)
  • 50g small brined capers
  • 25g golden raisins
  • 30g Curly Kale
  • 150ml Light chicken stock
  • 150ml Veal Demi Glace
  • 75g Unsalted Buter
  • 75ml Double Cream
  • 250g Sultanas
  • 50ml PX Vinegar
  • 25g Dark Brown Sugar 

Sea Salt

  • White Pepper
  • Cold pressed Scottish rapeseed oil

Serves: 4 people
Prep: 30 mins
Cook Time: 30 mins 

 

  • In a sauce pan place the sultanas, px vinegar and dark brown sugar with enough water to cover simmer gently until the sultans become soft and plump. Drain off the water and blitz in a liquidizer. Push the sultana puree through a fine sieve to remove any lumps. Transfer the sultana puree to a sauce bottle and set aside until serving. 
  • To prep the cauliflower, remove and discard the outer leaves, cut the head of cauliflower into its individual florets. Setting aside two large florets for raw shavings.
  • Take 4 of the florets, the largest and place in boiling water simmer for 4 mins until just tender, remove from the water and refresh, then cut in half.
  • Place the remaining cauliflower into the boiling water and cook for 7-8 minutes until soft to the touch. Drain through a colander. Using the same pan heat half the butter until a light nut brown then add in the cream and reduce by half. Place the cooked cauliflower in liquidizer with the cream and butter mixture and blitz to a smooth puree, season to taste.
  • Heat a little oil in a frying pan, season the venison loin with sea salt and fry for a 2 minutes on each side or until you have an even dark brown crust, Remove from the pan and allow to rest in a warm area for 5 minutes.
  • Deglaze the venison pan with the chicken stock, add the demi, capers and golden raisins and simmer for 2-3 mins, season as required. 
  • In another frying pan heat a little oil with the remaining butter and fry the cauli florets cut side down for 3-4 minutes while basting with the butter. Remove the cauliflower from the pan and wilt the kale in the remaining butter. 
  • To serve, carve the venison into 8 equal pieces
  • Smear some of the cauliflower puree across each plate, and place two pieces of venison on each plate, around which place the wilted kale, dots of the sultana puree, more dots of the cauliflower puree and the pan roasted cauliflower. Spoon a little of the sauce over the venison and around the plate then finally using a truffle shaver, shave the raw cauliflower and place 3 shavings on each plate.
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