Tuesday, 30 November 2010

Venison en croute...........

This one takes a little time to do, there are a few bits and bobs to get right, but i tell you one thing, this recipe has to be tried. It is utterely delicious. Dave Larkin my right hand man or sous chef at the Castle came up with this to go on a venison dish we were putting on the menu. And boy is it a success.
Serves 4

400g of puff pastry (or one sheet of bought puff pastry)
4 loin or rump venison steaks
140g of finely chopped mushrooms
1 large onion finely chopped
2 cloves of garlic
100g of good Irish Butter
1 tsp of chopped tarragon
1/2 tsp of chopped fresh thyme
1 egg yolk
salt and pepper

First make the mushroom duxelle (fancy word for mushroom stuffing), melt the butter in a pot and throw in the onions and garlic, sweat until soft. Turn up the heat and add the chopped mushrooms, cook through for a few minutes and then add the chopped herbs, salt and pepper. This should taste of more, if you know what i mean.
Now roll out the pastry and cut into four oblong pieces large enough to enclose the steaks. Sear the venison for a few minutes in a very hot pan. Now put a spoon of the duxelle in the centre of the pastry and place the meat on top, add more stuffing to the top of meat. Brush the pastry edges with egg yolk and bring them together to form turnovers, brush the top with egg yolk and bake in a hot oven 190 for 10 minutes.
Q. Tip; while they are cooking pour yourself a large glass of red, you deserve it. By the way this goes fantastic with spinach, parsnip puree and some roasted beetroot...

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