Monday, 22 April 2019

Venison with figs and haggis

Paul Clerehugh, owner and head chef at the Crooked Billet in Stoke Row and London Street Brasserie in Reading, shares his recipes with Standard readers.

Paul Clerehugh, owner and head chef at the Crooked Billet in Stoke Row and London Street Brasserie in Reading, shares his recipes with Standard readers.

THIS is a popular dish on the menus of both the London St Brasserie and the Crooked Billet. Ian at Machins butchers will sort you out with local venison — either a piece of loin steak, otherwise an individual pavé steak from the haunch. Delicious. Serves four.

Ingredients:

1 tbsp juniper berries

4 shallots, finely chopped

Zest from one orange, finely grated or julienne

300ml port

4 tbsp redcurrant jelly

Olive oil

4 x 100g circles sliced from a small haggis

8 fresh figs

4 x 250g venison fillet steaks

Salt and freshly ground black pepper

100g butter

200g washed baby spinach

Method:

Begin by crushing the juniper berries and sweat the shallots for three minutes or until soft.

Add the orange zest, crushed berries and port and simmer for 20 minutes until the whole lot is reduced by half.

Stir in the redcurrant jelly and reserve.

Heat a little oil in a frying pan and seal the haggis on both sides. Pop the haggis and figs in a preheated oven at 220°C/425°F/Gas mark 7 to roast.

Next, season the venison well and heat the butter in a large frying pan with a tablespoon of olive oil. Seal the venison on all sides before removing to the oven to roast for a further 10 minutes — it should still remain pink inside.

Remove the venison from the oven and allow it to rest for five minutes.

To serve, place a circle of haggis on each plate, divide the spinach into four portions and stack it on top of the haggis.

Carve the venison into three or four slices and fan over the spinach. Cut a small cross into the top of each fig and squeeze open. Place two figs on each plate and pour the sauce around.

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