WINTER WARMER FALLOW DEER
By Hywel Griffith, Head Chef at the Michelin-star Beach House Restaurant, in Oxwich.
"Venison is one of my favourite meats it's delicious, extremely healthy and sustainable. Make the effort to to purchase from a game dealer, this way you know it's local, reduces overall food miles and plastic packaging."
4 x 200g fallow deer loin
1 small red cabbage, sliced finely
4 juniper berries
4 large banana shallots, chopped finely
100g Cobble Lane pancetta
200ml red wine
80g dried cranberries
40g dark brown sugar
½ tsp ground cinnamon
¼ tsp dried chilli flakes
2 celeriac, cut into 2 inch cubes
100g Estate Dairy Unsalted Cultured Butter
100ml chicken stock
80g Perl Las cheese
60g salted cashew nuts, chopped
- Begin by placing the finely sliced red cabbage and chopped shallots into a pan with the red wine, water, honey, treacle, dark brown sugar, spices and mix together. Place a lid onto the pan and simmer for an hour, making sure you mix occasionally.
- Preheat your oven to 180°C.
Place the celeriac into a pan or roasting tray with the butter and season with salt. Roast in the oven for 30 minutes, make sure you turn the cubes occasionally so they colour evenly.
- Once the cabbage is tender, remove the lid and continue to cook until the liquor has evaporated and is nice and glossy.
- Heat a thick bottomed pan and add a little olive oil. Sear the venison lions and continue to cook on a medium heat. For medium rare you're aiming for the middle of the loin to be 45°C.
- When the loins are ready remove from the pan and allow to rest for 20 minutes in a warm place.
- Place the remaining shallots and pancetta into a pan and fry until golden, add the chicken stock and reduce by a quarter. Then add the cranberries and stir well.
- To plate:
Slice the venison and place the cabbage with the celeriac cubes around the venison. Spoon over the pancetta and sauce over the venison, followed by the crumbled cheese and cashew nuts.
Serve and enjoy!