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Loin of venison with purple potato purée and truffle sauce – by Kevin Thornton

11 September 2006

Ingredients
(serves 12)

For the terrine
1kg collar of bacon
1 Savoy cabbage
Salt and pepper
200g fresh morels
40g butter
250g mirepoix
Bouquet garni

For the vinaigrette 100g blanched julienne of leek
100g cooked diced morels
1 diced shallot
50ml morel-flavoured vinegar
1tbs lemon juice
200ml olive oil
Salt and pepper

To serve 200g leek purée

Method

To make the terrine, soak the bacon overnight in cold water. Peel the outer leaves of the cabbage, blanch in salted water and cut out the ribs. Shred the rest of the cabbage, cook in salted water till tender, refresh and squeeze out excess liquid. Cook the morels in butter and season. Poach the collar with the mirepoix and bouquet garni until tender. Cool in the liquid, then chop into small pieces. Line a terrine with film, then cabbage leaves, then layer with bacon, morels and cabbage. Weight for 12 hours and turn out.

Make a vinaigrette with leek julienne, morels, shallot, vinegar, lemon juice, oil and seasoning. To assemble each portion, pipe two lines of purée on a plate. Arrange two slices of terrine between them. Spoon the vinaigrette around the terrine and brush a little over it.

Kevin Thornton

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