Loin of venison with ox tongue, asparagus and prickly ash, by Tom Kerridge

16 May 2012
Loin of venison with ox tongue, asparagus and prickly ash, by Tom Kerridge

(Serves six)
6 x 100g venison loin fillet pieces
18 asparagus spears
2 gem lettuce
3 large king oyster mushrooms
Prickly ash - equal parts of Szechuan pepper and Maldon salt, roasted and crushed
Butter sauce - dry sherry reduced with a splash of double cream, then ‘monté au beurre' to make a sherry beurre blanc
Venison sauce - make a stock with the venison bones and chicken stock. Infuse, reduce by two-thirds and finish with red wine.

Topping for the king oyster mushroom Diced Milano salami
Diced cured foie gras - 24 hours in salt, sugar , saltpeter and cayenne pepper, sweet wine and port. Gently cook and press into a terrine mould.
Deep fried Sosa air bag
Chopped chives

Cook the venison in a bath at 60°C for 15 minutes, remove and then sear in foaming butter. Fry the king oyster mushroom in oil and butter and then cover in the topping.

Cook the asparagus in a butter and water emulsion and add the gem leaves. Dress the plate with the sherry butter and then add the other ingredients to the plate. Season and serve.

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