Fallow venison, salt-baked celeriac and chocolate tortellini

• Meat

  • 500 ml Veal stock
  • 1 kg Venison bones
  • 520 g Venison loin

• Produce

  • 1/2 Carrot
  • 1 Celeriac, small
  • 1 Celeriac
  • 1 Celery stick
  • 3 Garlic clove
  • 20 g Ginger, stem
  • 1/2 Leek
  • 150 g Lentils
  • 1 1/2 Onion
  • 3 tsp Passion fruit, juice
  • 1 sprig Rosemary
  • 50 g Spinach

• Refrigerated

  • 1 Egg
  • 125 g Egg white
  • 3 Egg yolks

• Canned Goods

  • 500 ml Chicken stock

• Condiments

  • 50 g Balsamic vinegar
  • 2 tsp Chilli sauce, sweet
  • 1 Lemon juice
  • 3 tsp Lime juice
  • 50 g Soya sauce, dark
  • 2 tsp Tomato ketchup

• Baking & Spices

  • 1 Black pepper
  • 50 g Chocolate
  • 100 g Cocoa powder
  • 100 g Dark chocolate chips
  • 3 Juniper berries
  • 150 g Pasta flour
  • 1 pinch Salt
  • 1 kg Salt
  • 2 Salt
  • 1 Star anise

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 50 g Rapeseed oil
  • 2 tbsp Rapeseed oil

• Nuts & Seeds

  • 1 tsp Cumin, powder

• Dairy

  • 10 g Butter
  • 1 Milk

• Beer, Wine & Liquor

  • 175 ml Port
  • 350 ml Red wine

• Liquids

  • 3 tbsp Water

• Other

  • 50g of samphire

Found on greatbritishchefs.com

Description

Ingredients

• 520g of venison loin, preferably fallow, cut into 4 even pieces
• 50g of rapeseed oil
• 10g of butter
• 1 sprig of rosemary
• 1 juniper berry
• 150g of pasta flour
• 100g of cocoa powder
• 1 pinch of salt
• 3 tbsp of water
• 1 egg
• 3 egg yolks
• 3 tbsp of olive oil
• 100g of dark chocolate chips
• 1kg venison bones
• 2 tbsp of rapeseed oil
• 1/2 carrot, roughly chopped
• 1/2 onion, roughly chopped
• 1/2 leek, roughly chopped
• 1 celery stick, roughly chopped
• 2 garlic cloves
• 1 star anise
• 2 juniper berries
• 175ml of port
• 350ml of red wine
• 500ml of veal stock
• 500ml of chicken stock
• 3 tsp passion fruit juice
• 3 tsp lime juice
• 50g of chocolate
• 1 small celeriac, washed
• 1kg salt
• 125g of egg white
• 150g of lentils
• salt
• 2 tsp sweet chilli sauce
• 50g of dark soya sauce
• 50g of balsamic vinegar
• 2 tsp tomato ketchup
• 1 tsp cumin powder
• 1 onion, finely diced
• 1 garlic clove, finely diced
• 20g of stem ginger, finely diced
• 1 celeriac, peeled and chopped into small even sized chunks
• milk
• salt
• black pepper
• lemon juice
• 50g of spinach
• 50g of samphire

Directions

• Preheat the oven to 200°C/gas mark 6
• Begin by making the pasta dough. In a large bowl mix together the flour, cocoa powder and salt. Make a well in the centre of the flour and pour in the water, egg, egg yolks and oil. Gradually mix the flour and wet ingredients together until it forms into a ball
• Transfer the dough to a clean work surface and knead for 10 minutes until smooth and elastic. Wrap in cling film and leave to rest in the fridge for at least 30 minutes
• Meanwhile, make the venison sauce. Place the venison bones on a large baking tray and roast for 25–30 minutes until golden brown
• While the bones are roasting, heat the oil in a medium saucepan and fry the carrot, leek, onion, celery and garlic until golden. Add the juniper, star anise, port and red wine and simmer until reduced by half
• Add the roasted bones to the vegetable saucepan along with the veal and chicken stocks. Bring to the boil and simmer for 30 minutes, then strain through a fine sieve into a clean pan. Return to the heat and continue to simmer for 10–15 minutes until reduced to a sauce-like consistency
• Season the reduced sauce with the passion fruit juice, lime juice and chocolate to taste. Set aside and keep warm until ready to serve
• Preheat the oven to 180°C/gas mark 4
• For the salted celeriac, mix the salt and egg whites in a large bowl until a thick paste forms. Line a baking tray with parchment paper and create a base by spreading a little of the salt paste in the middle. Place the celeriac onto the base and cover with the remaining salt mixture
• Bake the celeriac for 30–40 minutes or until tender and soften in the centre when pierced with a skewer
• Meanwhile, cook the lentils in boiling salted water for 30–35 minutes or until tender, then drain and set aside
• To make the purée, add the peeled and chopped celeriac to a medium pan and pour in enough milk to just cover. Bring up to the boil and simmer for 20 minutes, or until tender and cooked through
• Meanwhile, shape the tortellini. Roll out the rested dough on the thinnest setting of a pasta machine into a large sheet. Cover a large area of work surface with a layer of cling film and place the pasta sheet on top
• Using a 4cm cutter, cut out discs of pasta dough and place a chocolate chip in the centre of each one. Using a little flour for dusting, fold the pasta into a semi circle shape and press the layers together to seal
• Gently press the centre of each pasta disc, bending the edges around to join one another to form a tortellini shape. Repeat this process with the remaining pasta, dusting each piece of tortellini with flour to prevent it from drying out
• Remove the baked celeriac from the oven and set aside until cool enough to handle. Crack open the salt crust and remove the celeriac, slicing it evenly in half. Using an apple corer, cut out cylinders of celeriac and slice these into 1 inch pieces
• To finish the lentils, sweat the onion, garlic and ginger in a medium saucepan for 2–3 minutes or until tender. Add the cumin, sweet chilli sauce, soya sauce, balsamic and tomato ketchup and cook for a further 5 minutes. Stir through the cooked lentils and keep warm until ready to serve
• Once cooked, pass the poached celeriac through a fine sieve – reserving the milk – and transfer to a blender. Blitz until smooth, loosening the consistency with a little of the milk if required, then season with salt, pepper and lemon juice to taste and keep warm until ready to serve
• To cook the venison, heat the oil a large frying pan and, once hot, carefully add place the loins in the pan to sear for 2 minutes. Turn over and sear for 2 further minutes, then add the rosemary, juniper berries and butter to the pan
• Reduce the heat and cook for a further 5 minutes, turning from time to time. Once cooked, transfer the venison to a carving board, cover with foil and leave to rest for at least 5 minutes
• Meanwhile, bring a large pan of salted water to the boil. Cook the pasta for 1–2 minutes, or until the tortellini floats to the top, then remove with a slotted spoon
• Place the salt-baked celeriac on a metal tray and blowtorch until caramelised all over. Meanwhile, wilt the spinach and samphire in a small frying pan and season with salt and pepper. Check the seasoning on the venison sauce, reheating if required
• To serve, spoon portions of the celeriac purée and the spiced lentils onto the middle of each plate and top with the wilted spinach. Slice each venison loin in half and place on top of the spinach, scattering pieces of caramelised celeriac and tortellini around the plate. Finish with a drizzle of the venison sauce and a garnish of samphire