LIVE 24-SEVEN
THE TASTE OF AUTUMN VENISON LOIN IN TOASTED WALNUT COAT, FOREST MUSHROOM CREAM, POTATO DOUGHNUTS
As the autumn rolls in, Gabor Katona, head chef at Castle House in Hereford, shares this delicious and luxurious recipe which is perfect for a dinner party at this time of year.
Castle House, Castle Street, Hereford,
www.castlehse.co.uk INGREDIENTS
For the meat n 1 prepared venison loin n 100g butter n 1 sprig of fresh thyme n 3-4 whole juniper berries
Walnut coat n 150g whole walnuts n 1 tablespoon sour cream n 3 egg yolks
Cream of mushroom n 500g mixed wild mushrooms n 1 tablespoon olive oil
METHOD
Season the venison loin with pepper and sea salt. Heat the butter in a pan, sprinkle in 3-4 halved juniper berries and a sprig of thyme, sear the sides of the meat well in the hot butter while drizzling with the fat. When it's cooked, put aside. Make the walnut coat by adding the walnuts in a chopper to a medium size. Mix the egg yolks and the sour cream, add them to the walnuts and stir together. Place the meat on baking paper and coat it thoroughly with the egg white using a brush, then cover it evenly with the walnut mixture. Place the loin on a baking tray and roast in the oven for 10-12 mins at 180C.
Mushroom Cream Finely chop the shallot and cook it in olive oil. Wash and dice the mushrooms and add them to the sautéed shallot. Add salt and
pepper and fry at a higher temperature for 4-5 minutes. Add the cream and simmer for another 4 mins. Transfer to a kitchen blender. Blend until smooth and pass it through a fine sieve.
Potato Doughnuts Wash the potatoes, leave the skins on and boil them put them in cold water. When they are ready, peel while still hot, then crush and let them cool. Add the sugar and the crumbled yeast to the lukewarm milk and let it bubble up (5-10 mins). Mix with the potato, flour, egg yolks and salt and leave covered for an hour at room temperature. On a floured surface, shape the mixture into a cake then cut into smaller, scone-sized pieces. Fry them in hot oil until golden brown.
Slice the venison loin, place on the plate along with the potato doughnuts, pour mushroom cream all over. Enjoy!
n 1 chopped shallot n Salt and pepper n 150ml double cream
Potato doughnuts n 400g potatoes n 300-400g flour (I adjust the texture with this, if the dough is soft)
n 2 egg yolks n 200ml milk n 20g fresh yeast n Salt n 1 teaspoon of sugar cooking oil for frying
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LIVE24-SEVEN.COM
WINING & DINING RECIPE S TO TRY AT HOME
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