Venison loin with haggis sausage roll, parsnip puree, baby parsnip, smoked pear and game jus by Mark Percival, head chef at Langley Castle, Hexham.
INGREDIENTS
800g venison loin
SAUSAGE ROLL
200g minced venison
200g haggis
1 shallot finely diced
1 tsp dried thyme
1 tsp Dijon mustard
50g cooked chestnuts
Salt and pepper
1 500g packet of puff pastry
1 egg, whisked
SMOKED PEAR
2 poached pears
500g smoking chips
1 bag of baby spinach
1 block of butter
PARSNIP PUREE
500ml double cream
500ml chicken stock
1kg parsnips, peeled and finely chopped
1 clove of garlic, peeled and crushed
Salt and pepper
500g baby parsnips
500g duck fat
Spring of thyme
METHOD
• Place all of ingredients for sausage roll into a bowl and mix well. Shape the meat on puff pastry sheets and roll into sausage roll shapes, fold over the pastry and seal with a small amount of whisked egg. Next, brush the top of the sausage roll with the whisked egg and place into oven for approx 15-20mins until golden brown. Allow to rest on a cooling rack.
• Season the venison loin with salt and pepper and seal the meat in a hot frying pan with a little rapeseed oil. Turn the meat every couple of minutes to ensure it is golden brown on all sides. Transfer the meat to and ovenproof tray and roast in a pre-heated oven for 6 minutes. Remove from the oven and allow to rest.
• For the parsnip puree, place all ingredients into a saucepan and allow to simmer until parsnips are tender. Transfer to a food processor and blitz until smooth. Season and keep warm.
• For smoked pears, place smoking chips in a deep saucepan and heat on a low heat until they start to smoke. Wrap the pears in tin foil and place them in the pan and cover the whole thing with foil and remove from heat.
• Place the baby parsnips into the duck fat in a small sauce pan with thyme and garlic, and cook on a very low heat until tender.
• Place venison loin and sausage roll back in oven to warm through. Swipe puree on plates, place a thick slice of sausage roll and some buttered spinach on the plate, then top with sliced venison loin and baby parsnips. Finish with game jus.
