Secret garden 18 October 2019 After months of secrecy the Newt has opened its gates to a luxurious hotel, extensive gardens, cyder press and restaurant in the core of the Somerset countryside
In this week's issue... Secret garden After months of secrecy the Newt has opened its gates to a luxurious hotel, extensive gardens, cyder press and restaurant in the core of the [...]
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Served venison on pumpkin mash with sweetbread cannelloni and beetroot jus – by Simon Hulstone

11 September 2006
Served venison on pumpkin mash with sweetbread cannelloni and beetroot jus – by Simon Hulstone

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**Served venison on pumpkin mash with sweetbread cannelloni and beetroot jus**
INGREDIENTS (serves four) 400g of seeded pumpkin 1 medium-sized potato, peeled 30g butter 8 baby carrots 8 baby turnips 8 baby beetroots 100g pasta 100g sweetbreads, cooked and peeled 100g chicken mousse 25g sun-dried tomatoes, diced 4 x 140g venison loins 100ml venison jus Butter Salt Pepper Oil ### METHOD Peel and boil pumpkin and potato until tender. Drain well and mash. Check seasoning and add butter. Place in piping bag. Cook baby vegetables. Add 100g of raw beetroot to the venison jus. Roll out pasta and cut into four equal squares. Blanch and refresh. Put sweetbreads, mousse and tomatoes into piping bag and pipe a strip on to the pasta sheets. Roll up and clingfilm into a sausage. Poach in warm water (80ºC) for 7-8 minutes. Remove. Season and seal venison and cook to medium rare. Pipe mash in a crescent on to plate, place sliced venison next to it. Cut the cannelloni at an angle and stand upright at back of plate. Place vegetables around and finish with the sauce. Simon Hulstone Photo © Nick Smith
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