2018 ASPIRING STUDENT CHEF FINALIST: JACK RYMER

Loin of Venison with Pomme Dauphinoise & a Red Wine Reduction

"I believe it shows a good range of skills whilst sticking to the brief. It uses season veg and has a wide range of textures and flavours, which complement each other very well. Finally it represents me as a chef as this is the type of food I love to cook and eat."

Ingredients

  • 20ml port

  • 2 venison loins (250g per portion)

  • 200g butter

  • 4 large potatoes

  • 300ml double cream

  • 300ml milk  

  • 1 leek

  • 30 g celeriac

  • 15g blackberries

  • 10g mustard cress

  • 3 juniper berries

  • 5 carrots

  • 2 cloves of garlic

  • 3 sprigs of rosemary

  • 3 sprigs thyme

  • 2g onion seeds

  • 2g sesame seeds

  • 1 orange juice and zest

  • 5g frisse lettuce

  • 200ml of Red wine reduction

Method

1. Peel and slice potatoes to 5mm and lay in a 15m x 15cm tin, 5 stacks high.

Bring double cream and half milk to the boil with some white pepper and salt, then pour over potatoes and put in a pre-heated oven of 180C.

2. Press potatoes every 2mins for first 20mins then leave in the oven for a further 10mins or until soft.

3. Once potatoes are in the oven peel and chop carrots, put them in a saucepan with 2 cloves garlic, 100ml water, remaining milk, 1 sprig rosemary and thyme, zest and juice of 1 orange and seasoning.

4. Bring to the boil and reduce to a simmer until carrots are soft.

5. While carrots are simmering put venison in a vac pac with 60g butter, 1 sprig rosemary and thyme, salt and pepper then souse vide at 62C for 8 mins.

 

6. Remove pomme dauphinoise from oven and let cool to room temperature before cutting out.

7. Now carrots are soft pass off liquid and put to one side. Blitz carrots and cooking fluid until a thick and smooth texture. Put in a bottle and set aside for later.

 

8. Remove venison from sous vide machine and braze until browned on the edges with remaining butter, rosemary and thyme.

 

9. Put in the oven until rare/medium rare (about 2mins) and baste with butter and juices before setting under heat to rest.

 

10. Put 4 pieces of leek, 1 inch long in the oven until soft and blanch 12 cubes of celeriac off.

11. Add juniper berries and port to red wine sauce and heat up until thick and glossy.

 

12. While sauce is heating up char off leaks and one side of celeriac , heat up pomme dauphinoise and slice meat.

 

13. Plate up.

Red wine reduction (make in advance)

1. In a large pan put 1 calves foot and 5 litres of water and boil for 10mins, turn down to a simmer and leave for 2 hours.

2. Add 1 gallon of chunky mirepoix and 250g chopped tomatoes and simmer for a further 4 hours.

3. Use a spider to remove all solid objects and pass off the stock.

4. In another pan put the calf stock, 750ml red win, gallon of fine mire poix,150g blackberries and reduce by half and half a block of butter and melt.

5. Use 200ml for dish and finnis with juniper berries and port.

TeflonDSALogoStrip.jpg
Copyright© 2019 Chemours. Teflon™ is a registered trademark of The Chemours Company FC LLC