Scott Scorer, Ballathie House Hotel

Loin of Venison Butternut Squash Fondant, Blackberries, Venison Chorizo Casserole

Serves 4

To make the loin of Venison
600g loin of venison
Salt and pepper
Knob of butter

Preparation method
1. Preheat the oven to 180C
2. Cut the venison into 150g portions
3. Pan sear and place in the oven for 8 minutes
4. Remove from the oven, sprinkle with salt and pepper and a knob of butter, baste for 30 seconds then leave to rest

To make the casserole:

1 tbsp olive oil
25g/1oz butter
2 onions, diced
4 fresh garlic cloves
500g/1Ib 2oz mushrooms
2.5kg/5½lb haunch or shoulder of venison, diced
350g venison chorizo
½ bottle red wine
400ml venison stock
3 tbsp redcurrant jelly
salt and freshly ground black pepper, to taste
50g plain flour
5 crushed juniper berries

Preparation method
1. Preheat the oven to 150C/300F/Gas 2.
2. On the hob, heat the olive oil and butter in a large lidded casserole dish. Add the onions and cook until softened, but not browned.
3. Add the garlic, venison chorizo and mushrooms and cook for a further minute.
4. Toss the venison in flour then in a frying pan, brown the venison adding a handful at a time and add to the casserole. When all the meat is browned, add the red wine, venison stock, redcurrant jelly, salt and pepper and juniper berries.
5. Bring to the boil and stir well. Put the lid on the casserole and place in the middle of the oven – cook for 90 minutes.
6. Remove from the oven.  Place to one side until assembly

To make the pommes anna potatoes:

1 kg waxy potato, peeled and very thinly sliced
225g butter melted
Salt and pepper

Preparation method
1. Preheat the oven to 200C
2. Put the potato slices in a colander, rinse under cold water to get rid of any starch and pat dry with a cloth
3. Grease a sheet of greaseproof paper
4. Arrange the potato slices on the greaseproof paper in overlapping circles brushing the butter over each layer, seasoning as you go.
5. Cover with another sheet of greaseproof paper, bake in the oven for 30 minutes or until the potatoes are cooked.

To make the butternut squash fondant:

25g/1oz butter
200ml chicken stock
1 butternut squash, peeled and cut into even sized cubes of approx. 1 ½ cm

Preparation method
1. Preheat the oven to 180C
2. Place butternut squash in a non-stick pan, lightly colour all sides, season.  Add the stock and place in the oven for 20 minutes or until tender.

To serve
1 punnet of blackberries
1 head of curly kale

To assemble
Divide casserole into four ramekins (this will leave you plenty left over which you can enjoy the next day or freeze!), top with the pommes anna potato.  Place in the over for a further 5 minutes before serving.

Slice venison loin into three collops, place on the plate, in between each collop add the butternut squash fondant, kale and blackberries.

Remove the casserole from the oven and place on the opposite side of the plate.

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