Restaurant: MacNean House & Restaurant, Black Lion Co. Cavan
info@macneanrestaurant.com
+353719853022
Chef: Neven Maguire
Preparation time: 30 Minutes
Cooking time: 30 Minutes
List of Ingredients: Venison
Method:
Ingredients:
• 4 Pieces of venison loin, approx 6oz each
• 1 teaspoon freshly ground pepper
Method:
Heat a frying pan until very hot. Add a little oil until smoking. Cook venison pieces on both sides for two minutes. Place pan in oven at 200°C/Gas 5. It will take approximately 6 to 8 minutes to cook medium. Remove from oven, leave to rest and keep warm.
Wild Mushroom Strudel
• 1 clove garlic, crushed
• 2 shallots, sliced
• 8oz/225g mixed wild mushrooms i.e. shitake, cepes, oyster
• 2 spring onions, chopped
• 1 tablespoon cream
• 1 tablespoon Madeira
• chopped herbs i.e. parsley, chives
• 4 sheets of filo pastry
• egg wash
Preheat oven to 190°C/Gas 5. Heat some olive oil in a pan. Add the garlic, shallot and mushrooms. Cook for 3 minutes. Add Madeira, cream, herbs and spring onion. Season and cook for 5 minutes. Lay the sheets of filo on top of one another. Brush the top one with egg wash. Spread the mushroom mixture over. Roll up like a swiss roll and place on baking sheet and brush with egg wash. Bake for 15 to 20 minutes until crisp and golden.
Remove and slice at an angle and serve warm with venison
MADEIRA JUS
Ingredients:
• 200ml/7 fl.oz Madeira wine
• 100ml/4 fl.oz red wine
• 1 tbsp balsamic vinegar
• 1 tbsp brown sugar
• 1 tsp chopped thyme
• 1 pint/570ml beef stock
Method:
Heat the saucepan. Add the vinegar and sugar and reduce to a syrup. Add the Madeira and red wine and reduce by half. Add the beef stock and thyme and reduce again until concentrated in flavour. Season to taste
Savoy Cabbage
Ingredients:
• 6oz Savoy cabbage, finely sliced
• 1 teaspoon butter
• 1 teaspoon chopped parsley
Method:
Heat pan Add butter, parsley and Savoy cabbage. Cook on high heat for 2-3 min or until cabbage is wilted. Season to taste and keep warm.
To serve:
Spoon cabbage onto the plate. Place the the strudel on the side. Slice the venison into 4 slices. Arrange on top of the cabbage. Serve this with glazed salsify and maderia jus.
