Northumbrian venison loin & scrumpet, caramelised chicory, beetroot ketchup

Northumbrian venison loin & scrumpet, caramelised chicory, beetroot ketchup

Northumbrian venison loin & scrumpet, caramelised chicory, beetroot ketchup
 
Author:
Serves: 4
Ingredients
  • 1 saddle venison
  • 1 tsp juniper berries
  • 1 tsp black peppercorns
  • 1 bunch fresh thyme
  • 1 orange, zest
  • 2 bulbs garlic, peeled
  • 125ml rapeseed oil
  • Scrumpet:
  • 1 haunch venison
  • 500ml red wine
  • 1 litre brown chicken stock
  • 100g plain flour
  • 2 eggs, beaten
  • 100g panko breadcrumbs
  • Caramelised chicory:
  • 2 heads chicory
  • 75ml red wine vinegar
  • 150ml orange juice
  • 50g honey
  • 50g butter
  • Ketchup:
  • 1 onion, finely diced
  • ¼ tsp ground coriander
  • ½ tsp salt
  • pinch ground black pepper
  • 2 cloves
  • 500g cooked beetroot, peeled and grated
  • 2 Granny Smith apples, peeled, cored and chopped
  • 75ml white wine vinegar
  • 50ml dry cider
  • 50g dark brown sugar
Method
  1. For the beetroot ketchup, sweat the onion off in a saucepan.
  2. Add coriander, salt, pepper and cloves and cook for a few mins.
  3. Add beetroot and apples, cook for a further 5 mins.
  4. Add vinegar, cider and sugar, cover and leave to cook until all the liquid has evaporated and the mix comes together like chutney.
  5. Put in a food processor and blitz until smooth.
  6. Check seasoning and set aside to cool to room temp.
  7. For the venison loin, remove loins from the saddle, trim fat and cut into four portions. Marinade with juniper berries, peppercorns, 4 sprigs thyme, orange zest, garlic and oil.
  8. For the scrumpets, place bones and trimmings from the saddle into a deep pan or roasting tray.
  9. Add the venison haunch and sear off in 75ml hot rapeseed oil.
  10. Add the wine, chicken stock and a pinch of thyme.
  11. Bring to the boil, cover and simmer for 6-8 hours until the meat is tender and falls off the bone.
  12. Strain the meat from the stock, shred into small pieces and set aside.
  13. Reduce cooking liquour over a medium heat until thick and syrupy.
  14. Mix this reduced stock through the meat, press into a tray, cover in cling film and leave to set in the fridge.
  15. When set, cut into portions.
  16. Put flour, egg and breadcrumbs on separate plates and coat the portions in each in turn, ready to be cooked.
  17. Chicory - cut in half and place cut side down into a pan.
  18. Cover with vinegar, orange juice, 4 sprigs thyme, honey and butter.
  19. Simmer until the liquid turns to caramel and the chicory is cooked.
  20. To serve, season and fry the loin in a pan with oil and butter - 4 mins each side.
  21. Leave to rest at least 5 mins.
  22. Deep fry scrumpets in a fryer at 180C for 2-3 mins then finish in the oven at 200C/Gas 6 for 8 mins.
  23. Carve venison and assemble all the components on plates.
 

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