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Seared Loin of Wild Irish Venison Recipe from Colin Greensmith of Pallas Foods

Wild Irish Venison Recipe

This recipe for seared loin of wild Irish venison, roasted root veg, milk poached celeriac, juniper and thyme jus was created by Business Development Chef Colin Greensmith of Pallas Foods.

Ingredients:
For the venison
– 800g wild Irish venison loin
– 50ml rapeseed oil
– Sea salt & Tellicherry pepper

For the vegetables
– 50ml extra virgin olive oil
– 4 candied beetroot
– 8 baby carrots
– 2 butternut squash
– 1 shallot, diced
– 1 clove of garlic, crushed
– 2 sprigs of thyme

For the celeriac puree
– 2 celeriac, diced
– 2 shallots, diced
– 2 cloves of garlic, crushed
– 750ml milk
– 1 tspn Dijon mustard
– 100ml cream
– 50 Glenilen Farm country butter
– Salt & pepper, to taste

For the sauce
– 150ml brown veal stock
– 20ml rapeseed oil
– 2 shallots, diced
– 2 cloves of garlic, crushed
– juniper berries
– 200ml port
– 2 sprig thyme

Method:
For the vegetables
1. Boil the beetroot until al dente. cut it in half and set to one side once cooked.
2. Peel the butternut squash and cut into cubes, then roast with a little olive oil until al dente.
3. Peel and poach the baby carrots in salted water until al dente. Set aside once cooked & cooled.

For the celeriac puree
1. Bring the milk to simmering point and drop in the cubed celeriac.
2. Poach the celeriac until it is tender.
3. Strain the milk off, then puree the celeriac and butter in a food processor until smooth, season, pass through a sieve and reserve.

For the sauce
1. Sweat off the shallot and garlic. Add the juniper berries, followed by the port.
2. Reduce the liquid by two thirds, then add the thyme and stock.
3. Reduce to a sauce consistency, strain and reserve.

To finish the dish
1. Season the venison with sea salt and Tellicherry pepper and seal it in a hot pan.
2. Place it into an oven at 180 degrees until cooked medium rare.
3. Meanwhile, sweat off some shallot and garlic with the root veg until coloured.
4. Add some thyme and roast at 180 degrees until hot through. Allow the venison to rest in a warm place.

To serve
1. Slice the venison into two pieces, sweep some celeriac puree on to the plate, add some roasted veg, followed by the jus and a little thyme to finish.

Wild Irish Venison Recipe

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RECIPE FROM COLIN GREENSMITH OF PALLAS FOODS
This recipe was brought to you by Pallas Foods recipe development chef  Colin Greensmith. Pallas Foods is one of Ireland’s leading food distributors serving over 9,000 customers.

They have a portfolio of over 14,500 products and offer fresh, frozen, ambient and non-food products, in addition to an extensive wine list from their Private Vines Collection.

For more information log onto www.pallasfoods.com 

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