PAN-FRIED LOIN OF VENISON WITH CROWN PRINCE SQUASH PUREE, SPICED POACHED PEARS AND RAINBOW SWISS CHARD


Serves 4


 4 150g loins of venison  4 rashers of rindless smoked bacon  Freshly ground salt & pepper for seasoning  1


/2 pint poultry stock


For the chard:  300g Swiss chard, washed well and shredded


 50g butter or olive oil


For the squash puree:  300g skinned & diced Crown Prince squash


 50g of butter  100ml double cream


For the spiced poached pears:  6 ripe Comice pears, peeled, cored and cut into eighths.


 Syrup for poaching  150mls water  100mls cider vinegar  150g sugar  1 star anise


 1 bay leaf  1 Juniper berry crushed  2 cloves


For the pears: Bring all the ingredients to the boil and simmer. Add the pears and poach until tender then set aside.


For the squash:


Melt the butter in a pan, then cook the diced squash until it gets a little colour and is tender. Add the cream and bring to the boil. Remove and puree with a hand stick blender or food processor until smooth.


For the Venison:


Heat a skillet with a little oil, fry the bacon and remove. Heat the skillet again, season & lightly flour the loins and put them on the hot skillet until brown (approx. 1 1


/2 minutes).


Turn and give them another minute before removing them and keeping them warm with the bacon. De-glaze the pan with 1 poultry stock to finish.


/2 pint TOP TIP


For the chard: Cook the chard over a medium heat with the butter until tender. Season with a little grated nutmeg and salt & pepper. Try not to overcook so the chard retains its lovely colour.


Keep the sliced pears in water while preparing to prevent discolouration


To assemble the dish: Place the chard in the middle of the plate. Slice the venison and place on top, slightly fanned out. Place the poached pears and quenelles of puree around the outside and pour the remaining puree around. Finish with the crispy bacon on top. F


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