Roast loin of Highland venison, wild mushrooms, salsify and hand rolled pasta recipe

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  • Yield: 4 Servings


  • 40 g mirepoix
  • 1 clove garlic
  • 1 bay leave
  • 1 sprig thyme
  • 2 juniper berries
  • 12 cracked peppercorns
  • 20 g tomato purée
  • 100 ml red wine
  • 100 ml port
  • 1 litre fresh chicken stock
  • 25 g butter
  • 25 g redcurrant jelly
  • Salt and pepper, to taste
  • 200 g salsify
  • 1 lemon, juiced
  • 100 g pasta dough
How to Make It
  1. Fry the mirepoix in hot oil until it has caramelised and is golden brown.
  2. Add the garlic, bay leaf, thyme, juniper berries, peppercorns and tomato purée and cook for a further 2 minutes.
  3. Add the red wine and port and reduce by two thirds.
  4. Add the chicken stock and reduce by three quarters until you achieve a sauce consistency.
  5. Finish with the butter and redcurrant jelly. Season to taste and pass through a fine sieve. Keep warm.
  6. Salsify
  7. Peel the salsify and slice into 5 mm thick slices.
  8. Cook in boiling salted water with the lemon juice until just cooked.
  9. Once cooked refresh in iced water.
  10. Pasta
  11. Roll the pasta out in a pasta machine to its second thinnest setting.
  12. Cut small rectangle approximately 3 x 5 cm and roll around the end of a pen or a thin metal tube.
  13. Blanch the pasta in boiling salted water for 30 seconds then refresh in iced water.
  14. Roast Loin of Highland Venison
  15. Heat a pan with a little oil.
  16. Season the venison with salt and cracked black pepper.
  17. Pan-fry the venison for 3 minutes on either side, adding a piece of butter, garlic and thyme for the last 2 minutes.
  18. Once cooked allow to rest for 5 minutes.
  19. Wild Mushrooms
  20. Fry the mushrooms in a little butter until golden and cooked.
  21. Season to taste.
  22. To Serve
  23. Warm the pasta and salsify through in a little butter and again season to taste with salt and pepper. Reheat the spinach in a little butter until warmed through and season with salt and pepper.
  24. Place the spinach in the middle of the plate, spoon the mushrooms, salsify and pasta around. Slice the venison, place on the spinach and finish with the sauce. Serve.

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