Venison Tasting Plate Recipe by Chef Phillipe Farineau of Ashford Castle
Enjoy a fabulous fine dining experience at home with this beautifully prepared Venison Tasting Plate recipe by Ashford Castle’s Head Chef Phillipe Farineau.
This step by step recipe served with Jerusalem artichoke purée, brussels sprout, knotroot, and trumpet mushroom is easy to follow and the end result is worth every minute of effort.
Serves 8 guests
– 700g loin of venison cut at 80g per guest
– 300g of venison minces
– 1 haunch
To braise the Venison Haunch
– 1 haunch of boneless venison
– 5 tomato, cut in quarters
– 20g redcurrant jelly
– 1 large onion, peeled and diced
– 150g carrots, peeled and diced
– 50g leek, chopped
– 30g celery, chopped
– 1 litre red wine
– 3g 5 spice
– 20g juniper berry, crushed
– 10 cloves
– 3 bay leaves
– 500g Jerusalem artichoke, peeled
– 10cl cream
– 25cl milk
– 30g butter
– 200g knotroot (crosne)
– 8 leaves green cabbage, blanched and dried
– 1 small bag Brussels sprouts
– 250g black trumpet mushrooms (you can you also any woodland mushrooms)
– 10g shallot and garlic, finely diced
For the Cabbage-Wrapped Haunch
1. The venison haunch should be marinated for 24hrs prior to cooking – simply combine all the ingredients for the marinade and allow the meat to soak in the mixture.
2. After 24hrs, drain the meat and dry it well. Keep the marinade aside with all the vegetables.
3. In a deep hot pot, seal the meat on all sides and then add the marinade to cover the meat. Cover the pot with a lid and simmer for about 4 hrs until cooked and tender.
4. When the Haunch is cooked, remove the meat from the pot and shred it, add some of the vegetables from the braising liquid.
5. When cold, take 1 leaf of the cabbage and set it on a piece of cling film. Add 1 table spoon of the braising haunch and fold the cabbage leaf around the meat, tying it tight with the cling film.
Spread the venison mince on a length of cling film, 0.5 cm high and lay some cabbage leaves on top. Roll the mince up tight to form a sausage.
1. Make the artichoke purée by cooking the artichoke in the cream and milk (the dairy will make the purée very smooth and white). Tip – when you peel your artichoke, keep them in a water with lemon juice to keep them white!
2. To clean the Knotroot, rub the vegetable with rock salt using a cloth. When the knotroot are clean, cook them in boiling water for about 30 seconds.
3. Sauté the mushroom with some shallot and garlic.
4. Peel and blanch the leaves of Brussel sprout for 10 seconds in salted boiling water to tenderise the leaves ever so slightly.
5. Finally, for the sauce, reduce the haunch braising jus, set aside from earlier, until you get a nice consistency.
1. Seal the loin of Venison and cook to your likening. The best temperature to enjoy the meat would be medium rare – medium. When cooked, leave the meat aside to rest for 2/3 minutes.
2. Cook the sausage fully.
3. Set the artichoke purée into the centre of the plate, place the trumpet – knotroot and Brussel leaves around the purée. Add the lovely meat and drizzle with a little jus.
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From fine dining to a wealth of activities on the doorstep, a stay at Ashford Castle is perfect for romantic breaks, family escapes and elegant private events.