food

Daube of venison
with quince and
chestnuts
1. To start the dish, place the venison
shoulder, port, wine, vegetables, garlic
and spices in a large, non-metallic
container or dish. Tie together the
herbs with string, add to the dish and
cover the container. Place in the fridge
to marinate for 24 hours
• 1.5kg venison shoulder, sinew removed
• 250ml of port
• 500ml of red wine
• 2 large carrots, cut into 6cm pieces 5262
• 2 onions, halved 8140
• 1 celery stick, chopped
• 3 garlic cloves, chopped 9433
• 3 juniper berries 4043
• 3 white peppercorns
• 1/2 cinnamon stick 53083
• 1 sprig of thyme
• 2 bay leaves 5005
• 1 sprig of rosemary
2. The next day, remove the venison from
the dish and set aside. Carefully drain
the vegetables, reserving the liquid in a
separate bowl, and set to one side. Add
half of the oil to a heavy-based,
ovenproof pan until almost smoking,
then add the vegetables, cooking until
nicely caramelised
• 40ml of olive oil 39742
3. Use the seasoned flour to dust the
venison shoulder all over. Add the
remaining oil to the pan with the
vegetables, then add the venison and
seal the meat all over until nicely
browned
• 100g of plain flour, seasoned with salt
and pepper
• 35ml of olive oil
4. Add the tomato purée to the pan,
allowing it to cook out slightly with the
meat. Remove the venison and set to
one side, then add the reserved
marinating liquid to the pan. Allow the
liquid to reduce slightly, then pour in
the chicken stock and bring to the boil
• 1 tbsp of tomato purée 3336
• 2l brown chicken stock 3025
5. Preheat the oven to 110°C/gas mark 1/4
6. As the liquid boils, use a spoon to skim
off any scum that rises to the surface.
Season to taste, add the venison to the
pan and cover with a lid. Cook in the
oven for 2 ½ - 3 hours, or until the
venison is tender
• sea salt
• white pepper, freshly ground
7. While the venison is cooking, make the
celeriac purée. Add all of the
ingredients to
a pan, bring to
the boil then
reduce the heat
to a simmer. Add
a tight-fitting lid
to the pan and
cook for 20
minutes, until
the celeriac is
tender
• 250g of celeriac,
peeled and roughly
diced 8794
• 50g of unsalted butter
9717
• 130ml of milk 3613
• 1 tbsp of double cream 7220
• 1 pinch of sea salt
8. Add the contents of the pan to a
blender and blitz until smooth. Pass
through a fine sieve to achieve a silky
smooth texture, season to taste and
reheat gently before serving
9. To prepare the quince, bring the sugar
and water to a boil in a pan, stirring to
dissolve the sugar. Boil for 2 minutes,
then remove from the heat and set
aside
• 100g of caster sugar 9024
• 200ml of water
10. Add the lemon juice to a small bowl,
peel the quince and add to the bowl,
rolling in the juice to stop
discolouration
• 1 quince
• 1 lemon, juiced
11. Quarter the quince lengthways and cut
away the core and seeds. Cut each
quarter into 3 to make 12 wedges in
total, then add the wedges to the
reserved syrup, along with the lemon
juice
12. Cover the pan with a cartouche,
reduce to a simmer and poach for 6
minutes until tender. When ready,
remove the pan from the heat and set
aside
13. When ready, remove the venison from
the oven and allow to cool. Once cool,
remove the bones from the meat and
divide into 4 portions
14. If the sauce is slightly too thin, bring to
the boil and reduce until slightly
thickened. Once it has reached the
desired consistency, pass through a
fine sieve and pour over the meat
15. When ready to serve, gently reheat the
venison in the sauce. Add the clarified
butter to a pan, place over a medium
heat and add the trompette
mushrooms, tossing for 1 minute.
Season to taste, drain on kitchen paper
and keep warm
• 10g of clarified butter
• 50g of trompette mushrooms
• sea salt
• white pepper, freshly ground
16. Preheat the oven to 180°C/gas mark 4
17. If needed, gently reheat in the syrup,
then remove with a slotted spoon.
Place the chestnuts in the oven for 1
minute
• 2 chestnuts, roasted and skinned
18. To plate, divide the venison between 4
plates and scatter the mushrooms,
chestnuts and quince wedges over the
top. Add a quenelle of the celeriac
purée, spoon over the sauce and finish
with a little chopped parsley. Serve
immediately
• parsley, chopped, to garnish
White chocolate
and cranberry bread
and butter pudding
For this recipe go to our Pinterest
November December board Visit
pinterest.com/harlechfoods
harlech.co.uk 01766 810 810 CM< @harlechfoods
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