Ingredients 600g fillet of Alconbury Park venison
(cut from the saddle and trimmed)
1.5l game stock
Cut the trimmed venison lengthways and create six 100g portions. Seal these quickly in a little hot oil. Refrigerate.
FOR THE CHICKEN MOUSSE:
2 supremes chicken (without skin)
2 egg whites
2dcl double cream
25g chopped chestnuts
bunch chopped chives
salt cayenne pepper grated nutmeg
Prepare the mousse by mincing the boneless chicken. Place the meat in a bowl over ice. Gradually add the egg whites and then the cream beating vigorously between additions. Pass the mix through a fine sieve season and add the fine chopped chives and chestnuts. Refrigerate.
FOR THE PORT LEES SAUCE:
3dcl port lees
3dcl game half glaze
90g unsalted butter
salt mill pepper
FOR THE SWEET AND SOUR RED ONION:
500g red onions (peeled and finely sliced)
2dcl veal half glaze
4dcl red wine
2tsp clear honey
2tsp red wine vinegar
40g unsalted butter
salt cayenne pepper
Place the onions in a pan with the veal half glaze red wine and vinegar. Allow to simmer until most of the liquid has evaporated. In a separate saucepan begin the reduction of the game half-glaze and port lees.
Divide the chicken mousse into six portions. Spread one portion on to a sheet of clingfilm - maintaining a rectangle shape. Place the cooled portion of venison on to the mousse and roll up the clingfilm. It is important that the venison is completely and evenly covered by the mousse. Wrap this in two layers of silver foil to maintain the cylindrical shape. Repeat the process with the remaining five portions.
Bring the game stock to the boil place the six wrapped portions of venison in and poach gently for exactly 15 mins. Remove and rest for 5 mins. When most of the liquid has evaporated from the onions add honey and butter and season. Finish the sauce with butter and correct the seasoning.