© Rob Lawson
Loin of Venison with braised red cabbage, parsnip purée, baby carrots & bitter chocolate jus
Blackmoor Game?s exquisite venison is beautifully showcased in this dish, using the loin of a young animal to produce a milder flavour and perfectly textured flesh. The loin is boned and vacuum poached with juniper, thyme, butter and seasoning until pink, and then sealed by rolling in a foaming butter prior to resting and serving on a cake of potato and deliciously caramelised onions. Watts Farm red cabbage is braised and marinated with red wine, port and honey, making the ideal accompaniment to the venison, its sweetness adding an acidity that cuts through the rich meat. The chocolate jus is made from a rich and well-reduced stock that enhances all the flavours on the plate with a small amount of chocolate added to create a beautiful shine on the sauce – a variation of the French ?Monte au Beurre? method of finishing a gravy with butter for added depth and shine.
