2020 KEEN YOUNG COOK FINALIST: LORIEN STIEGLER

Tahini and Z'atar Crusted Venison Loin

"I chose these recipes because I wanted to be true to the brief and create something seasonal with lots of texture and interesting flavours that are not always combined.  I have discovered Middle Eastern flavours in the last couple of years and I wanted to combine them with fantastic British ingredients."

Ingredients

  • 1 Tbsp Rapeseed Oil

  • 1 Tbsp Tahini

  • 20g Unsalted Butter

  • 2 Tbsp Z'atar

  • 250g Venison

  •  

  • For the Root Vegetables

  • 2 Beetroot

  • 2 Parsnip

  • 150g Butternut Squash Peeled

  • 2 tsp Cumin Seeds

  • 2 tsp Coriander Seeds

  • 2 Tbsp Olive Oil

  •  

  • For the Kale

  • 15g Kale

  • 1tsp Pomegranate Molasses

  • 1tsp Olive Oil

  • 1tsp Sesame Seeds

  •  

  • For the Butter Bean Puree

  • Half a tin of Butter Beans drained

  • Garlic Clove

  • 1 Anchovy fillet in oil

  • 2tbsp Olive Oil

  • 1tbsp Garlic Oil

  • Juice of half a lemon

  • Pinch of Sumac

  •  

  • For the Red Wine Jus

  • 2 Banana Shallots

  • 1 tbsp olive oil

  • 100ml Red Wine

  • 100ml Port

  • 500ml Good Quality Beef Stock

  • 1tbsp unsalted butter

Method

  1. Switch oven to 180 Fan

  2. Put a heavy based pan on the hob on high, Once the pan is hot, heat the Rapeseed Oil for the Venison Loin

  3. Season the venison loin with salt and pepper and sear the venison all over and set aside

  4. Finely chop the shallots for the red wine jus - Heat 1 tbsp of butter in pan for the shallots, Sweat the shallots until clear but not brown

  5. Add 100ml Red wine and 100ml Port  to the shallots and reduce until syrupy

  6. Meanwhile put 2tbsp of Olive Oil into 2 baking dishes (1tbsp per dish) and place in the oven

  7. Put the Coriander and Cumin seeds in a pestle mortar and lightly crush

  8. Add the 500ml Beef Stock to the shallots and reduce to half, taste and season

  9. Peel and cut the parsnip, beetroot and butternut squash into small cubes

  10. Remove the baking dishes from the oven

  11. Put the parsnip and butternut squash into one of the baking dishes and the beetroot in the other so the colour of the beetroot does not run into the other vegetables.

  12. Divide the crushed seeds between the two dishes and mix well with the root vegetables.  Season and return to the oven for 45 minutes

  13. For the butter bean puree put all the ingredients into a food processor and blitz, taste and season as required

  14. Now to prep the venison loin - Put the empty heavy based pan back in the oven. 

  15. Cover with the venison loin in tahini.  Pour the Z'atar evenly over a sheet of baking parchment and and roll the tahini covered venison loin in the z'atar

  16. Prep the kale - remove any thick stalks, place on a baking tray and pour over the 1tsp of Pomegranate Molasses, 1 tsp of Olive oil and 1 tsp of Sesame Seeds and massage into the leaves

  17. The stock should have reduced by now.  Strain into a jug and discard the shallots.

  18. Remove the heavy based pan from the oven and place the venison into it and return to the oven for 7 minutes.

  19. Remove the venison from the oven and allow to rest covered in foil for at least 10 minutes

  20. Place the strained sauce back in the saucepan, bring to the boil, remove from the heat and whisk in the butter

  21. Now place the kale in the oven and allow to crisp up for 8-10 minutes

  22. To plate up, gently warm the butter bean puree but only for a few minutes

  23. Slice the venison loin - 3 slices per portion

  24. Place a generous spoonful of puree in the middle of the dish.

  25. Carefully place the venison slices on top of the puree and top these with the crispy kale

  26. Mix the root vegetables together and place in 4 piles around the plate

  27. Pour the red wine jus into a small jug and serve.

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