Recipes

Venison carpaccio with walnut ketchup

26th September 2023

Autumnal seasonal highlights always include venison from our sister farm in Staffordshire. They are the first and largest red deer herd to be certified by the Soil Association. The deer are raised on an organic forage-based diet in ancient parkland, maturing slowly and naturally as they would in the wild. Executive Chef Alan shares the recipe for one of our most popular dishes.

Ingredients

Serves 4

300g fully trimmed venison haunch (allow for 60-80g per person)

For the pickled walnut ketchup

1 jar pickled walnuts (such as the Opies brand), 390g
1 shallot, sliced
1 clove garlic clove, peeled and sliced
1 tsp English mustard
100g light brown sugar
20ml soy sauce
1/2 tsp thyme leaves
1 bay leaf

To serve

Sea salt
Léoube olive oil
Fresh watercress
Parmesan shavings

Prepare the venison the day before. Break down the haunch into separate muscles and remove any sinew and silverskin (or ask your butcher to do this for you). Wrap the venison in greaseproof paper and put it in the freezer overnight.

The next day, an hour before you want to serve, remove the venison from the freezer and place into the refrigerator.

To make the pickled walnut ketchup, place all the ingredients into a small  saucepan, including the juice from the pickled walnut jar, and cook until reduced to half its original volume. Carefully transfer to a blender, blend until smooth then pass through a fine sieve or conical chinois. Store in a clean jar or squeezy bottle.

When the venison has been in the fridge for an hour, remove greaseproof paper and slice the semi-frozen meat as thinly as possible. Lay directly onto serving plates and leave to defrost fully at room temperature for 5-10 minutes.

Season generously with sea salt, Léoube olive oil and cracked black pepper. Top with blobs of the pickled walnut ketchup, fresh watercress, and Parmesan shavings.

Image
Image

We asked our Executive Chef Alan, what his top tips would be for serving and pairing with venison this autumn.

What’s exciting about working with organic, homegrown venison as a chef?

Venison is a beautiful product to work with. The mild gamey flavour, which has been expertly hung and butchered by the team at our Wootton estate, is always one of the first ingredients that we look to as the autumn draws in.

What would be your perfect drink to accompany this dish?

A blackberry Negroni or decent glass of Claret.

What is your top tip when cooking with venison

Obviously in this case we aren’t cooking the venison, however if you are, it is crucial that you do not overcook it, pan roasted with plenty of foaming butter, garlic, thyme and juniper, then rested until nice and pink throughout is the way forward.

Related Articles

View All
Once Upon a Tile

Stories

Once Upon a Tile

9th February 2024

Last autumn we marked the reopening of The Bell at Charlbury with stories about its renovation and our work with local artisans. To start the new year with a celebration of heritage local crafts, our Head of Sustainability is revisiting…...

Farm & Field

From The Source

Farm & Field

8th February 2024

Our pub menus are united by a simple food philosophy of working with high quality, low impact ingredients. Each of our chefs prioritises seasonal, local produce, working with farmers and growers that operate to the highest standards of environmental stewardship…...

Pithivier of confit potato, Lyonnaise onion, Comté & black truffle

Recipes

Pithivier of confit potato, Lyonnaise onion, Comté & black truffle

24th November 2023

With its origins dating back to the Orléans region of France in the 17th century, this buttery puff pastry pie has stood the test of time. Perfect for feasting with friends and family during the cooler months, Executive Chef Alan…...