Search
The Caterer

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

- !
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
The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

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.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.