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Medallion of Wild Venison on Creamed Savoy with Seared Cutlet, Butternut Squash Puree, Venison Kofta and Sour Cherries

kindly supplied by Kevin MacGillivray Castleton House Hotel

Ingredients

500g minced venison
half a cup coriander, chopped
half a cup fresh mint, chopped
1 tsp cumin seeds, crushed
1 tsp coriander seeds, crushed
1 small chilli, chopped
1 tsp turmeric
pinch dried cinnamon
1 tbsp pine nuts
1 lime, zest and juice
salt and pepper to taste
skewers, soaked in water .

METHOD
Toast the cumin seeds, coriander seeds and pine nuts over a high heat. Remove and place in a mortar and pestle or food processor and crush. Add the crushed seeds and nuts to the venison mince as well as the turmeric, chilli, fresh coriander, fresh mint, lime (zest and juice) and a pinch of cinnamon and combine. If you find the mixture is loose you can add some flour or an egg.
 

Squash Puree. 

500g Floury potato
500g Butternut Squash Peeled and Chopped
125g Unsalted Butter
5tbs Olive Oil
Method.

Boil together the potato and the squash until soft drain and steam dry, mash well and add the butter and olive oil, season with salt, pepper and nutmeg keep warm.

1 x 2 oz Medallion of Venison
1 x Cutlet
2 oz of sour cherries.

Savoy Cabbage. 

1 Head of Savoy Cabbage
2 oz of smoked bacon lardons
1 clove of garlic crushed
2 Shallots finely chopped
2 oz unsalted butter
1 teaspoon chopped parsley
1 teaspoon sesame seeds
100 ml double cream
Salt, Pepper and Nutmeg. 

Method. 

Quarter the cabbage and remove the core, shred finely, blanch quickly in boiling salted water, refresh and drain making sure you remove all excess water.

In a thick bottomed pan add the butter then the crushed garlic, sweat for 20 seconds and add the shallot then the bacon continue cooking for a few minutes then add the cabbage followed by the cream let it cook out and thicken a little and add the sesame seeds followed with the chopped parsley just before serving.

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