Recipe Inspiration

Ingredients...

20 x 75g medallions of venison loin

2 tbsp Essential Cuisine Game Glace

2 tbsp rapeseed oil

50g unsalted butter

100g shallots, roughly chopped

2 garlic cloves, roughly chopped

2 bay leaves

1 large sprig of thyme

250ml port

500ml Essential Cuisine Signature Beef Jus

50g unsmoked bacon lardons

500g wild mushrooms, finely sliced

250g roasted chestnuts, roughly chopped

1kg baby leaf spinach

1 whole nutmeg, to grate

10 round fondant potatoes, braised in Essential Cuisine Chicken Stock Mix, thyme and crushed garlic

Twist of pepper

Sea salt

Method...

1. Pre heat your oven to 180°c.
   
   
2. Mix the Essential Cuisine Game Glace and rapeseed oil together and brush all over the medallions.
   
   
3. Heat a suitably sized frying pan on a high heat, add a splash of oil, sear the meat on all sides until evenly coloured. Remove from the pan and place on a tray.
   
   
4. Add the butter, shallots, garlic, bay-leaves and thyme to the juices in the pan on a medium heat. Fry gently for a few minutes until softened.
   
   
5. Deglaze the pan with the port and place on a high heat until reduced by two thirds. Add the Essential Cuisine Signature Beef Jus and bring to the simmer, cook for 5-10 minutes and pass the jus through a fine chinois, keep warm.
   
   
6. Heat a clean pan on a medium heat, add the butter and saute the bacon and wild mushrooms until coloured, stir in the chestnuts, drain the excess fat through a sieve.
   
   
7. Pour the jus back into the mix and bring back to the simmer.
   
   
8. Quickly saute the spinach in rapeseed oil, season with salt, pepper and nutmeg, then drain.
9. All of your components are now ready to plate.