You are here:

Loin of venison with ceps and fried pastry cream

Giorgio Locatelli from Market Kitchen
Crisp custard fritters might seem a strange paring with meat, but Giorgio Locatelli swears it is brilliant

Loin of venison with ceps and fried pastry cream

Method

1. For the marinade: put the venison into a container with all the marinade ingredients and leave to marinate for a couple of days in the fridge. (If you like the flavour of juniper and want to intensify it, crush two of the berries first - but, remember, it has a very strong taste.)

2. For the pastry cream: in a bowl mix the egg yolks with the sugar, flour and cornflour. Bring the milk to almost boiling point, take off the heat and beat into the egg mixture. Pour back into the pan and cook for about 5 minutes until the custard becomes very thick.

3. Pour into a tray, to come to a depth of about 1cm, and leave to cool completely - a couple of hours. When cold and set, cut into whatever shapes you like and dust with the breadcrumbs.

4. A couple of hours before you're eating, take the venison out of the fridge and pat it dry. Discard the marinade. Heat a frying pan and add the vegetable or sunflower oil. Add the meat and cook for about 5 minutes on each side. Take off the heat and leave to rest for about 5 minutes.

5. Meanwhile heat a saucepan. Add half of the butter and the chopped garlic. Then add the mushrooms and sauté until soft. Add the white wine and cook until it evaporates.

6. Heat the rest of the butter in a small frying pan and fry the shapes of pastry crème until golden on both sides - the pan needs to be hot or they will start to melt.

7. Strip the radicchio leaves and roughly chop. Season with salt and pepper and dress with white wine vinegar.

8. To serve, arrange the mushrooms and radicchio salad in the centre of a serving plate, with the slices of meat on top and the pastry cream on the side.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 35 min, plus 1-2 days marinating and chilling
Cook: 30 min

Ingredients
800g lean loin of Venison, thickly sliced
2 tbsp vegetable or sunflower oil
200g Butter
2 cloves Garlic, chopped
300g fresh ceps, cleaned and sliced
100ml dry White wine
1 head radicchio
splash white wine vinegar

For the marinade

1 litre Red wine
1 white onion, roughly chopped
1 carrot, roughly chopped
1 celery stalk, roughly chopped
1 bay leaf
1 sprig Rosemary
4 Juniper berries
2 black peppercorns
2 cloves Garlic