Ingredients
300g dry aged venison loin
1 lengthways slice of a fennel bulb
1 rectangular cut of butternut squash
3 cavello nero fronds
3 tablespoons of Bennett & Dunn rapeseed oil
15ml vintage port
5ml liquorice compound
5ml very reduced game stock
15ml water 1 teaspoon Droitwich salt
4 tablespoons ultratex
1 stick of Billingtons Gingerbread
wild flowers & herbs
Method
1.oil & salt the venison & set aside
2. oil the fennel & butternut & place in a very hot fry pan – cook until caramelised then set aside
3. in the meantime add all liquids to a mixing bowl & whisk in the ultratex until a gel like texture, place in a piping bag & set aside
4. with a knife shred the gingerbread bar & set aside
5. place an iron pan on a very high heat, add the venison & get a great sear all around
6. remove when rare & rest, add the cavello nero until wilted
7. after 8-9 minutes slice the venison into 2cm segments & rest for a couple of minutes
8. plate
9. pipe the gel on a pre warmed plate, add the charred vegetables, cavello nero & venison, add the gingerbread & wild herbs
10. serve
Chris Burt Executive
Chef at the Mytton and Mermaid
This recipe has been designed & produced for Billington’s Gingerbread by Executive Chef, Chris Burt, from The Mytton and Mermaid Hotel, Shropshire.
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Billingtons Gingerbread
Billingtons Gingerbread
