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Pan-fried Ryedale roe deer with Yorkshire Blue beignet, bubble-and-squeak rösti and elderberry juices

11 September 2006

Ingredients

(serves four)

4 venison haunch steaks
Salt and pepper
Olive oil
4 sprigs of fresh thyme

For the beignet
100g Yorkshire Blue cheese
5g shallot, finely diced and sweated off
1 pinch sage, finely chopped
Egg and breadcrumbs

For the rösti
1 leaf of Savoy cabbage, shredded, or 3-4 Brussels sprouts
4 peeled medium-sized potatoes, par-boiled for eight minutes, cooled, then grated
1 rasher of smoked bacon, cooked and roughly chopped
Clarified butter

For the sauce
½ bottle of elderberry wine
1dsp redcurrant jelly
½ pint of dark game stock
2 crushed juniper berries

Method

Blend beignet ingredients and form into 3cm balls, then chill for 20 minutes, egg wash and breadcrumb. Set aside.

Prepare the rösti - blanch the cabbage or sprouts and chop roughly. Combine with the grated potato and cooked bacon and pack into a 6cm ring. Shallow-fry on both sides in clarified butter until coloured, then place in an oven for 10-15 minutes.

Reduce all the ingredients for the sauce until they reach a syrupy consistency.

Check that the rösti is cooked, then place in the centre of a warmed plate and remove the ring.

Season the venison steaks and pan-fry in olive oil on one side for two minutes, then flip over and pan-fry for a further minute. Remove from the pan and leave to rest for a couple of minutes. Slice each steak into six or seven pieces and place carefully around the top of the rösti.

Ceck the sauce is the correct consistency, deep-fry the beignets and sprigs of thyme for 30 seconds until the beignet is just golden brown. Drain on a piece of kitchen paper, then place on top of the venison.

Spoon the sauce around the outside and finish with the sprigs of thyme. Serve immediately.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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