ROSEMARY SHRAGER RECIPES

Preparation

Venison

1. Heat a pan with the oil and brown the trimmed loin of venison, season with the salt and mill pepper and place in a hot oven 200C/400F for approx 4-5 minutes depending on size.

2.  Remove from the oven and allow to rest for 5 minutes.]

Mushroom risotto cake

1. Slice the mushrooms and cook in a pan. with a little of the butter, place them in a bowl to collect the juices to add to the finished risotto.

2. In a heavy based sauce pan heat the olive oil and add the onion and garlic stirring until soft but not coloured. add the rice and stir. add the wine and cook until the wine has absorbed.

3. Add a laddle of the stock to cover the rice and stir well to the boil until the rice has absorbed the stock before adding another ladle of the stock stirring all the time. Cook the rice until just cooked with a little bite ( Al dente )

4. At this point add the mushrooms and their juices followed by the grated parmesan and finally the chopped parsley, check the seasoning and spoon into a cling filmed tray to set.

5. Once cold the risotto should be quite set, using a lightly oiled cutter (2” wide by 1 ½ “ high) spoon in the risotto to form a cylindrical shape.

6. Pass the cake through a little seasoned flour, eggwash and breadcrumbs and refrigerate till required.

Braised red cabbage

1. Melt the butter in a pan and add the cabbage. cover the pan with a lid and cook over a low heat for 5 mins.

2. Add the remaining ingredients and bring to the boil.

3. Place in an oven proof dish with a lid and cook in the oven at 180C/400F for 30-40 minutes.

Glazed carrots

1. Place the shaped or trimmed carrots in a pan. Add the sugar a pinch of salt and butter. Add enough water to barely cover the vegetables then bring to the boil.

2. Cover with a buttered paper (cartouche).

3.  Turn down the heat to a simmer and cook until all the liquid has almost evaporated and glazed add the finely chopped parsley and serve.

Truffled spinach

1. Warm the truffle oil in a pan and add the drained and dried spinach.

2. Season with Salt and pepper and gently wilt for approx 20 seconds until just cooked.

Wild mushroom fricasse

1. In a thick-based pan melt the butter; add the shallots and garlic and sweat down until translucent add the sliced and diced mushrooms and cook gently for a further 5 minutes.

2.   De-glace with the Sherry and add the chicken stock. Reduce to a syrup and then add the truffatta, truffle oil and the cream, bring to the boil and reduce gently to the desired consistancy. Stir the tarragon & parsley through.

3. Season with salt, mill pepper, and truffle oil.

4.  Keep the fricasse warm for use.

Redcurrant and pink peppercorn jus

1. Put the Redcurrants, Red wine and the redcurrant jelly in a saucepan and cook slowly until all the liquid is almost reduced.

2. Add the stock and reduce by ½ or until a coating consistency.

3. Seasoning and adjust with salt, pepper and additional redcurrant jelly and pass through fine strainer.

4. Bring back through the boil and add the pink peppercorns, finish with a little chopped butter to enrichen. Simmer for approx 20 mins but do not reboil.

To serve

1. Deep fry the risotto cake and place at 12 o’clock on the plate.

2. Neatly spoon on the red cabbage.

3. Arrange the carrots in a little bundle.

4. Slice the rested pink venison and neatly arrange overlapping on top of the cabbage.

5. Top with the truffled spinach

6. Spoon a little of the mushroom Fricasse on top of the risotto cake and allow to flow down.

7. Spoon around the sauce and serve.