Seared Loin of Monachyle Venison on garden salsify, bok choi and Balquhidder Chanterelles, finished with its own juices
Tom Lewis moved to Monachyle Mhor at the age of 13 with his family. After he left school, he travelled and worked in the Middle East, New Zealand and the US before returning to Highland Perthshire in 1995. On his return, he made a conscious decision to become a chef, having been inspired by the original great French Chef Nico Lademus and David Wilson of the Peat Inn. By 1996, Monachyle had won its first AA rosettes, and every year since, this great achievement has been maintained. In 2006, Tom represented Scotland in BBC 2’s Great British Menu. Tom is a big supporter of Scottish produce, and designs his menus seasonally, so that he can take advantage of the best of Scottish ingredients.
To find out more about Tom Lewis and Monachyle Mhor, visit https://mhor.net
4 Portions of Venison
1 Length of Salsify per portion
4 Heads of Bok Choi
Double hand full of Chanterelles
Hand full of last years Dried Mushrooms
2 Large Potatoes (i.e. Mars Piper or Rooster)
250 ml Game stock
Salt & Pepper to taste
Take a handful of dried mushrooms and re-constitute in warm water.
Slice peeled potato thinly, dip it into clarified butter and fan slices into disks. Bake in the oven at 180 – 200 degrees C until crisp. Take out of the oven when golden and if needed re-heat when required.
Peel the salsify & cut into serving lengths. Poach lightly in duck fat. When tender, take out & cool.
Pan-fry the seasoned Venison, lightly colour all the edges & pop into a pre-heated oven at 230°C for 4 – 7 minutes, depending on size. Take out & leave to rest for 5 minutes.
Steam the Bok Choi
Put the salsify in a frying pan and lightly colour with a knob of butter then remove from pan. Now add the Chanterelles to same pan and lightly fry with butter.
Deglaze frying pan with the dried mushrooms and mushroom juices, reduce by two thirds, add the game stock, reduce again until the right consistency and flavour.
Place salsify and Bok Choi on plate, slice the venison nice and thinly and top with Chanterelles, juices and finish with potato gallette.