cookery school

Roasted Loin of Venison & Cumberland Sausage

Ingredients

1½lb/700g loin of venison
8oz/225g Cumberland sausage meat
1lb/450g puff pastry
4 large potatoes
3tbsp olive oil
1lb/45og duck or goose fat
12 pieces each of Baby vegetables (turnips, carrots, leeks and baby corn)
Pinch salt
1ltr venison or beef stock
¼ltr red wine
10 juniper berries
1 egg, beaten
1 handful chopped fresh coriander and rosemary

Serves: 4
Prep time: 30
Cook time: 1 hour

Method

Divide the venison into 4 equal pieces. Heat 1 tablespoon of olive oil in a large, non-stick frying pan. Seal the venison on both sides.

Next, roll out the puff pastry and divide into 4 pieces. Cut this a lattice cutter to create 4 nets. Top each piece of venison with a quarter of the sausage meat, then wrap each in the pastry. Brush the tops with an egg wash and roast, in a preheated oven at 180oC /Gas Mark 4 until the pastry is golden.

Using a metal cutter, slightly smaller than the potatoes, cut through the potatoes. Trim each side so that you are left with a thick disk (almost like a hockey puck!)

Heat up 1 tablespoon of olive oil in a pan and seal the potatoes on both sides. They should be lightly coloured. Next, transfer them to a roasting tin and cover with the goose or duck fat.

Place in the oven and cook until tender (approximately 1 hour).

Next, trim all the baby vegetables. Heat the remaining oil in a large frying pan or wok and add the vegetables, herbs and salt. Cook for 3 – 4 minutes and toss frequently to avoid burning. Transfer them to a roasting tin and roast for approximately 30 minutes, or until tender.

For the Jus, reduce the stock by 2/3rds, add the wine and reduce by half.