Treacle Cured Holme Farm Venison
Our Training Chef, Mike Baldwin will be cooking up a storm at The Great Yorkshire Show on Tuesday 11th July. You can find him creating this rich delicious dish using Venison from our Provenance Partner, Holme Farm in the Game Cookery Theatre at 3pm on Tuesday 11th.
Mike has kindly shared his recipe with us so you can create this delectable dish for two in your own home, or join us at The West Park Hotel whilst the Great Yorkshire Show is on (11th – 14th July) to try it for yourself cooked to perfection by our talented team.
For the Venison
12oz Venison Loin, 200g Black Treacle, 100ml Water, 2 Pinches of Sea Salt
For the Parsnip Puree
100g Parsnips – peeled & diced, 1 Small Onion – roughly diced, 2 Cloves Garlic, 20g Butter, 200ml Vegetable Stock, 50ml Double Cream
For the Potato Fondant
1 or 2 Large Potatoes, 2 Sprigs of Thyme, 1 Clove of Garlic, 50g Butter, 200ml Water
1 Small Punnet Blackberries, 100ml White Wine Vinegar, 100g Caster Sugar, 4 Black Peppercorns
1 Small Onion, 50g Chestnut Mushrooms, 50g dried Mushrooms, 10ml Malt Vinegar, 1 tsp Dark Brown Sugar, 1 tsp Worcestershire sauce, 1 tbsp Vegetable Oil, Salt & Pepper
Red Wine Jus
300ml Chicken Stock, 50ml Red Wine
4 Baby Carrots, 75g King Oyster Mushrooms, 1 Small Bunch Swiss Chard
Boil 100ml water and add the black treacle in a container along with your salt. When the mixture is cold, place your venison loin into the mixture, leaving to marinate for 24 hours.
Roughly dice your onion, place in a pan along with your butter & seasoning. Once the onion is soft, add your garlic and parsnip. Continue to cook in the pan for approximately five minutes. Add the vegetable stock and double cream.
Once the liquid has reduced to 50% of its original volume, and the parsnip is soft, transfer to a food processor and blitz until smooth. Season to your preference.
Peel your potatoes and square off. Then use a four inch round cutter to make your fondant. Place your fondant in a pan on a medium heat with your butter, thyme and garlic. You are looking to brown the fondants on the bottom. Once you have browned your fondants, add your water and cook until the fondant is tender.
Heat your Vinegar, caster sugar, 50ml of water and peppercorns to a boil. Once boiled, take off the heat and allow to cool. After five-minutes of cooling, add your Blackberries and continue to cool to room temperature.
Boil a kettle and pour 100ml of water onto your dried mushrooms, leave for five minutes until tender and strain off the water (keep your mushroom in the water). Heat your vegetable oil in a pan with your diced onion and seasoning on a medium heat until the onion is soft. Add your chestnut mushrooms and continue to cook for five minutes, then add your hydrated mushrooms, mushroom water, and other ingredients. Continue to simmer for five minutes, then blitz in a food processor until smooth.
Reduce your chicken stock and red wine together to 50% the original volume or until dark and glossy.
Clean your carrots, removing any dirt and blanche in boiling water for four minutes. Wash both in cold water and pat dry. Pan fry the mushrooms in butter and seasoning and cook for five minutes on a medium heat then add the Swiss Chard and cook for a further minute.
If you’re creating this dish at home, we’d love to see your culinary talents – tag us in your pics @WestParkHotel on Instagram.
During the Tuesday, Thursday and Friday of Great Yorkshire Show you will also find our lovely sales team over on Destination Harrogate’s Stand (stand number 693, Avenue E), so be sure to stop by and say hi. And for a well-deserved rest after an exhilarating day, come relax with great food and drink with us at The West Park and The Coach & Horses – both located on West Park, opposite The Stray.
See you soon!