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Thread: Loin of venison and hand dived scallops, served with a cranberry and red wine jus

  1. #1

    Loin of venison and hand dived scallops, served with a cranberry and red wine jus

    Believe it or not this is one of my creations.

    See the below photo, I am not in the habit of taking photo's of my dinner but I am in the running for a TV show so I needed to submit a photo of the finished dish.



    It is based on the original surf and turf, but rather than beef and scampi, try venison and scallops.



    The venison was supplied by myself and the scallops were hand dived by my brother in Devon.



    INGREDIENTS


    • 125g of venison loin with all sinew and any fat removed.
    • 4 hand dived king scallops, cleaned and roe removed
    • 90g of baby spinach leaves, washed.
    • 150g potatoes – Maris piper, peeled and cut into in to 50mm chunks
    • 10g of wholegrain mustard
    • 10g of unsalted butter
    • 15ml jersey cream
    • Olive oil
    • Maldon sea salt
    • Freshly ground black pepper


    For the sauce


    • Juice of 1 large orange
    • 100 ml of red wine
    • 75g of soft brown sugar
    • 1 tsp of white wine vinegar
    • 100g dried or fresh cranberries




    • Pre heat oven to 150°c
    • Peel potatoes and cut into 50mm chunks, place in pan of salted water. Bring to boil, cover and steadily simmer for 20-25 minutes or until soft in centre, test with blunt knife.
    • Prepare venison loin by trimming off any sinew and what little fat a wild deer will have. Today this dish will be a young fallow deer loin. Rub olive oil over meat and season with the sea salt and black pepper.
    • Remove roe and clean scallops. Pat dry
    • Heat a heavy based frying pan to a high temperature. Sear all sides of the venison until good brown colour. This will take a total of 1 minute 30 seconds. Transfer to a baking tray and put in oven for 5/6 minutes or until cooked rare. Remove from oven and rest for 3 minutes.
    • Place spinach in bowl and wilt over a pan of boiling water, this will take 2 minutes.
    • Heat heavy based frying pan to a high temperature and place the scallops in the pan and cook for 30-40 seconds on each side.
    • Slice venison into 10mm slices.
    • Pass potatoes through ricer, add the butter, double cream, mustard and season with sea salt and black pepper. Whisk to create a light fluffy consistency and place in piping bag.
    • Finish dish by creating a bed of spinach in the centre of the plate to lay slices of venison on.
    • For the sauce place all the sauce's ingredients together and simmer for 10 minutes until the liquid has reduced by half. Pass through a sieve before serving.
    • Pipe mash into 4 equal piles at 12, 3, 6 and 9 o’clock.
    • Place a scallop on each pile or mash.
    • Drizzle sauce over the venison and serve.





    Click image for larger version. 

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    With valentines day coming up I am sure a lot of your Mrs would give you an even longer free reign if you can put something on her plate like this!! It works wonders for me!!

    Let me know what you think.

    Cheers

    Ross
    Last edited by 270Buck; 30-01-2011 at 19:52. Reason: Spelling!!

  2. #2
    ross all i can say is bloody lovelly i could eat that now.

  3. #3
    St Jaques, spinach and venison, my three favourites.

    If I was doing this for TV I would pretty much follow what you've done but put a small piece of blackpudding, then a piece of venison on top followed by the scallop, all on the bed of spinach.

    Looks stunning as it is though
    Below is a link to my website.
    Quad sticks

  4. #4
    Beautiful. It even appeals to my unedjukated pallet.~Muir

  5. #5
    looks great i will have to give that a go ,come on tell us what show you might be doing,atb wayne

  6. #6
    Quote Originally Posted by mereside View Post
    looks great i will have to give that a go ,come on tell us what show you might be doing,atb wayne
    Hi Wayne,

    It is Britain's Best Dish 2011.

    I will find out if I go through to the next round in the next 10 days!!! £10,000 prize money!!

    Cheers

    Ross

  7. #7
    nice one ross good luck,wayne

  8. #8
    Quote Originally Posted by mereside View Post
    nice one ross good luck,wayne
    Just had an e-mail to say I am down to the short-list!!

    Fingers crossed, £10,000 prize money. That will find a great trip to Africa!!!

    Cheers

    Ross

  9. #9
    Good! I've been eyeing this thread to see how the comp is going. Glad to hear you're on the short list.~Muir

  10. #10
    I knew that my two passions in life diving & deer stalking would benefit each other!!!!!!
    Oh make that three passions..........
    Eating the results !!!!

    Good luck with the comp keep us posted


    Sauer

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