Chilterns Muntjac with Scottish Girolle Mushroom, Blackberry, BBQ Cabbage, Cobnut Salsa

Ryan and Liam Simpson-Trotman are back with this dish of Chilterns Muntjac with Scottish Girolle Mushroom, Blackberry, BBQ Cabbage, Cobnut Salsa. Muntjac is a small species of deer with a mild taste that is closer to lamb than it is to venison. The cobnuts provide extra texture.

Ingredients

1 saddle loin of muntjac, only need approx. 160g of meat at Room Temperature
500ml duck fat
3 blackberries
35ml Ready Red wine Jus per person
Handful Scottish girolles
50g butter
Thyme
2 cloves of garlic
Dash of sherry vinegar

Confit Hispi Cabbage

1 halved and cooked in;
50ml White Wine Vinegar,
1tsp Salt,
Splash of water,
Salt and pepper

House Dressing

30ml veg oil,
20ml White Vinegar
10g Dijon mustard

Cobnuts, roasted
100ml grapeseed oil
2 lemons, juice of
Long pepper to season finished dish
A few leaves of Sea Aster
A few leaves of Garden Chard

Method

Print Recipe

Prepare the muntjac and then roast on the BBQ for approximately 5-8 minutes until coloured and medium rare, then allow to rest in the duck fat.
In a saucepan, heat the blackberries in the red wine jus.
Meanwhile, pan roast the mushrooms, then add the butter, thyme, and garlic and soften. Check seasoning and splash with a touch of sherry vinegar.
BBQ the confit cabbage leaving a heavy char, season with house dressing and grate over lemon zest and a splash of sherry vinegar.
Crush the cobnuts, then add the house dressing, grapeseed oil and a squeeze of lemon juice and salt and toss to coat.
In a saucepan, sautee chard and greens in a knob of butter and add a splash of water until gently wilted.
Assemble the plate with the venison, blackberries, jus, cabbage, mushrooms and cobnuts, then grate the long pepper over the top, and finish with the wilted greens.

Ingredients

1 saddle loin of muntjac, only need approx. 160g of meat at Room Temperature
500ml duck fat
3 blackberries
35ml Ready Red wine Jus per person
Handful Scottish girolles
50g butter
Thyme
2 cloves of garlic
Dash of sherry vinegar

Confit Hispi Cabbage

1 halved and cooked in;
50ml White Wine Vinegar,
1tsp Salt,
Splash of water,
Salt and pepper

House Dressing

30ml veg oil,
20ml White Vinegar
10g Dijon mustard

Cobnuts, roasted
100ml grapeseed oil
2 lemons, juice of
Long pepper to season finished dish
A few leaves of Sea Aster
A few leaves of Garden Chard

Method

Prepare the muntjac and then roast on the BBQ for approximately 5-8 minutes until coloured and medium rare, then allow to rest in the duck fat.
In a saucepan, heat the blackberries in the red wine jus.
Meanwhile, pan roast the mushrooms, then add the butter, thyme, and garlic and soften. Check seasoning and splash with a touch of sherry vinegar.
BBQ the confit cabbage leaving a heavy char, season with house dressing and grate over lemon zest and a splash of sherry vinegar.
Crush the cobnuts, then add the house dressing, grapeseed oil and a squeeze of lemon juice and salt and toss to coat.
In a saucepan, sautee chard and greens in a knob of butter and add a splash of water until gently wilted.
Assemble the plate with the venison, blackberries, jus, cabbage, mushrooms and cobnuts, then grate the long pepper over the top, and finish with the wilted greens.