Wollaton Hall Deer with Mushroom, Truffle, Oak and Pine
This Wollaton Hall Deer with Mushroom, Truffle, Oak and Pine recipe from Sat Bains is next level amazing! If you're looking to impress, this is the dish for you!
Ingredients
Venison:
- 200g loin of venison
- 200g salted butter
Haunch:
- 200g deer leg muscle
- Salt
- Cornflour
Truffle puree
- 100g truffles
- 50g mushroom stock
- 50g madeira
- 60g brown chicken stock
- 20g squid ink
- 50g sunflower oil
- Salt and apple vinegar to taste
Smoked mayonnaise:
- 100g smoked oil (vegetable oil in smoker)
- 2 yolks
- 10g Dijon mustard
- 10g white wine vinegar
- Maldon sea salt
Pine oil:
- 100g douglas fir pine needles
- 100g vegetable oil
Pine gastrique:
- 50g douglas fir pine needles
- 50g sugar
- 50g water
- 50g white wine vinegar
Dried thyme and pine:
50g thyme (stalks removed)
Dried mushroom powder:
- 50g dried cepes
- 50g dried trompette mushrooms
You will also need:
- 100g wild mushrooms (your choice)
- 1 tsp finely sliced shallot
- 1 tsp finely sliced leek
- 1 tsp finely sliced carrot
- Reduced venison stock
- Sherry vinegar
- Nasturtium leaves
- Winter truffle
Method
For the Venison
Melt the butter to around 40-50oc, drop in the loin and leave at the back of the stove for 30 minutes.
Haunch
Slice the muscle into thin strips, season with salt and dust with cornflour, when needed, fry in vegetable oil at 180oc until crispy.
Truffle puree
Slice the truffles and gently cook in the madeira, mushroom and chicken stock.
Transfer to a blender, add the squid ink and blend to a puree.
Slowly emulsify in the sunflower oil.
Season with salt and vinegar.
Pass and reserve.
Smoked mayonnaise
Whisk the yolks, mustard and vinegar until emulsified.
Slowly start adding the oil whisking continuously.
When thick, season and mix with the truffle puree.
Pine oil
Place the pine into a blender.
Add oil and a little salt and blend for 30 seconds.
Pass through muslin and set aside.
Pine gastrique
Place all the ingredients into a pan and bring to the boil
Remove from the heat and allow to cool and infuse for 2 hours.
Pass through a chinoise and mix with the pine oil.
Reserve until needed.
Dried thyme and pine
Dry the thyme and pine at 60oc for 12 hours
Blend to a fine powder, pass through a sieve and place in a sugar shaker.
Dried mushroom powder
Blend to a fine powder, pass through a sieve and place in a sugar shaker.
To finish
Remove the venison from the butter, brown on all sides in a hot pan and leave to rest.
Saute the mushrooms in a hot pan in a little vegetable oil and butter.
Add the shallot, leek and carrot and cook for 30 seconds.
Add a little reduced venison stock to bring everything together.
Season with sherry vinegar, salt and pepper.
Dice the venison and add to the pan, re-season if necessary.
Place a little truffle and smoked mayo on the plate.
Spoon over a little pine gastrique.
Spoon over the mushrooms and venison.
Top with sliced truffle, nasturtiums and finish by dusting over the mushroom and thyme/pine powder./
Add a few leaves of nasturtium and serve.
Ingredients
Venison:
- 200g loin of venison
- 200g salted butter
Haunch:
- 200g deer leg muscle
- Salt
- Cornflour
Truffle puree
- 100g truffles
- 50g mushroom stock
- 50g madeira
- 60g brown chicken stock
- 20g squid ink
- 50g sunflower oil
- Salt and apple vinegar to taste
Smoked mayonnaise:
- 100g smoked oil (vegetable oil in smoker)
- 2 yolks
- 10g Dijon mustard
- 10g white wine vinegar
- Maldon sea salt
Pine oil:
- 100g douglas fir pine needles
- 100g vegetable oil
Pine gastrique:
- 50g douglas fir pine needles
- 50g sugar
- 50g water
- 50g white wine vinegar
Dried thyme and pine:
50g thyme (stalks removed)
Dried mushroom powder:
- 50g dried cepes
- 50g dried trompette mushrooms
You will also need:
- 100g wild mushrooms (your choice)
- 1 tsp finely sliced shallot
- 1 tsp finely sliced leek
- 1 tsp finely sliced carrot
- Reduced venison stock
- Sherry vinegar
- Nasturtium leaves
- Winter truffle
Method
For the Venison
Melt the butter to around 40-50oc, drop in the loin and leave at the back of the stove for 30 minutes.
Haunch
Slice the muscle into thin strips, season with salt and dust with cornflour, when needed, fry in vegetable oil at 180oc until crispy.
Truffle puree
Slice the truffles and gently cook in the madeira, mushroom and chicken stock.
Transfer to a blender, add the squid ink and blend to a puree.
Slowly emulsify in the sunflower oil.
Season with salt and vinegar.
Pass and reserve.
Smoked mayonnaise
Whisk the yolks, mustard and vinegar until emulsified.
Slowly start adding the oil whisking continuously.
When thick, season and mix with the truffle puree.
Pine oil
Place the pine into a blender.
Add oil and a little salt and blend for 30 seconds.
Pass through muslin and set aside.
Pine gastrique
Place all the ingredients into a pan and bring to the boil
Remove from the heat and allow to cool and infuse for 2 hours.
Pass through a chinoise and mix with the pine oil.
Reserve until needed.
Dried thyme and pine
Dry the thyme and pine at 60oc for 12 hours
Blend to a fine powder, pass through a sieve and place in a sugar shaker.
Dried mushroom powder
Blend to a fine powder, pass through a sieve and place in a sugar shaker.
To finish
Remove the venison from the butter, brown on all sides in a hot pan and leave to rest.
Saute the mushrooms in a hot pan in a little vegetable oil and butter.
Add the shallot, leek and carrot and cook for 30 seconds.
Add a little reduced venison stock to bring everything together.
Season with sherry vinegar, salt and pepper.
Dice the venison and add to the pan, re-season if necessary.
Place a little truffle and smoked mayo on the plate.
Spoon over a little pine gastrique.
Spoon over the mushrooms and venison.
Top with sliced truffle, nasturtiums and finish by dusting over the mushroom and thyme/pine powder./
Add a few leaves of nasturtium and serve.
