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Yorkshire Recipes
by Chefs at Rudding Park using produce from their 'Food Heroes'
Serves 4
Preperation time 45 minutes
Cooking time 50 minutes
Ingredients:
Game
4 x 180g/6oz portions of locally produced venison loin
Olive oil for frying
Roasted Winter Vegetables
12 baby Chantenay carrots peeled
1/4 celeriac peeled and cut into 4 cubes
2 parsnips trimmed into spear head shape
2 tablespoons of locally produced honey
150g/5oz butter
2 tablespoons of olive oil
1/2 sweet potato peeled and cut into 4 discs
Rowan Berry Jus
1 pint/600ml reduced game stock, so it is rich and flavoursome
1 teaspoon of tomato puree
25g/1oz Rowan berries
2 sticks of celery, washed and chopped into small pieces
1/2 pint of red wine
1 carrot, peeled and chopped into small pieces
1/4 leek split, washed and chopped into small pieces
1/2 onion, peeled and chopped into small pieces
50g/2oz butter
Small sprig of rosemary and a sprig of thyme
Method
1. Place vegetables in a roasting tray. Add butter and drizzle with olive oil and honey.
2. Place these on top of stove and heat for 5 minutes until butter is
foaming up and honey gently coats vegetables. Then place this in oven at 180 �C for 20 to 30 minutes until cooked depending on the size of your trimmed vegetables.
3. When cooked strain off any excess honey and butter mix and serve straight away.
4. Fry seasoned steaks in olive oil until golden brown. Remove from pan onto a metal tray and finish cooking in oven for approx 8-10 minutes. When cooked take out of oven and allow to rest for 4 mins before carving.
5. Using same venison frying pan put in vegetables and colour slightly. Add more oil to pan if necessary.
6. Add tomato puree, rowan berries, sprigs of thyme and rosemary and cook for approximately 5 minutes.
7. Next, add red wine and reduce by half, then add rich game stock and reduce by half again until sauce is thick, rich and sticky.
8. Strain out vegetables and discard.
9. Finally cut 50g of butter into knobs and whisk into sauce until it melts in. Do not re-boil and serve.
10. To assemble dish, take vegetables and place around plate.
11. In centre of plate place thinly carved pieces of Yorkshire game venison loin and serve with sauce gently spooned around plate to give an attractive border to the dish.
