Roasted Venison Loin
Michael Nizzero – Michael Nizzero Consulting Ltd
View Member ProfileRoasted Venison Loin, Macadamia Crust & Grain Mustard Sauce by Michael Nizzero
We are proud to be working with Taste of Game to celebrate Great British Game Week.
“Venison is my favourite meat to cook with as autumn is my favourite season and I think, the most inspiring time of the year. I love wild foraged mushrooms and herbs, truffle and the array of rich and colourful vegetables this season brings. Venison for me is always the centerpiece and the way that the animal grazes and forages natural ingredients this time of year make for the perfect plate and flavor profiles in the meat.”
Ingredients
Serves 8
Ingredients
- 1 x 1.2kg venison loin
Macadamia crust
- 200g Nutcellars macadamia nuts
- 200g fresh brioche
Mustard jus
- 200g venison bones
- 25g clarified butter
- 25g cold butter
- 30g mirepoix
- 50g Dijon mustard
- 600ml white wine
- 800ml venison stock
- 100ml veal stock
- Sprig of thyme
- 1 bay leaf
- 1 handful of mustard seeds
Fondant potatoes
- 2kg King Edward potatoes
- 500g butter
- Salt/pepper for seasoning
Mushroom puree
- 300g Paris mushrooms
- 75ml port
- 2 shallots
- 1 garlic clove
- 15g butter
- 150ml double cream
- Salt/pepper
Garnish
- 500g baby spinach
- 450g wild mushrooms
- 20g unsalted butter
Method
Macadamia crust
Roast the macadamia nuts under the grill until golden brown and leave to cool.
Blend the nuts and brioche in a blender or Robot-Coup, do not blend too much so there are still some macadamia pieces.
Venison Loin
Prepare the loin taking it off the bone and removing all the sinew and hard skin. Keep in the fridge.
Season the loin fillet on each side in a non-stick pan/tray and place in the oven at 180C.
Cook to your required taste, ideally medium rare.
Brush the upper side of the meat with some Dijon mustard, top with some Macadamia crust and place under the grill until golden brown. Trim both end of the loin.
Mustard jus
Caramelise the bones in a little clarified butter and do so until golden brown, drain in a colander and add the mirepoix
Sweat the mirepoix until light brown, add the mustard and sweat a few more minutes without too much colour
Put the bones back to the pot and deglaze with the wine, reduce by 2/3, add the stocks, thyme and bay leaf. Bring to the boil, skim well
Simmer gently for 1 hour, skimming from time to time.
When cooked pass through a chinois and reduce until the right consistency, pass through a muslin cloth and blast chill.
When needed reduce a little white wine with a little Dijon mustard, add a knob of cold butter and whisk.
Adjust seasoning and add a few mustard seeds (see below).
Mustard seeds
Cook slowly a handful of mustard seeds in water for approximately 2 hours, top with water when necessary. Keep in the fridge in water until needed.
Fondant potatoes
Peel the potatoes and keep in water.
Cut the potatoes into a flat barrel shape.
Melt the butter in a think based frying pan and place in the raw potatoes, season, and cook on each side for 20-30 minutes until nice golden brown and soft.
Empty the centre and fill with the wild mushrooms .
Mushroom puree
Melt the butter in a thick based frying pan, sweat the sliced shallot and garlic (no colour).
Add the sliced mushroom and cook until completely dry.
Deglaze with the port and reduce completely until gone, season and add the cream.
Cook for another 15 minutes, then blitz in a food processor.
Garnish
In a small pan melt 10g of unsalted butter, add the spinach and cook for 3-4 minutes. Season with salt and pepper and place on a J-cloth or kitchen paper.
In another non-stick pan melt the other 10g of unsalted butter and sauté the mushrooms for 2 minutes, season with salt and pepper.
