Island Life Magazine Ltd February/March 2011 | Página 138

food

Island Life - February/March 2011

Tyler Torrance
Priory Bay Hotel - Seaview

Fillet of Hampshire Venison, Celeriac
Fondant, Black Truffle Barley Risotto and
Winter Greens with Natural Jus
For four persons
This is what I call
comfort food:
something to
warm your soul
and put a smile on
your face.
Black Truffle Barley
Risotto
150g Pearl Barley
600ml of Chicken Stock
1 Clove Garlic (Minced)
1/2 medium Onion
1 Shallot
20g Local Butter
1 truffle shaved and grated
Salt and Pepper to taste
In a saucepan sauté the minced onion,
garlic and shallot in butter, then add
the barley. Toast in the pan, then add
the warm stock - a little at a time until
al dente. This part of the recipe can be
prepared in advance. Reheat and add
grated truffle, just before serving. If you
can't find any truffle, then a few drops
of drizzled truffle oil (added just before
serving) will do.

Venison and Sauce
4 x 160g Venison Fillets trimmed
I Lemon
1 Orange
6 Juniper Berries
10 Peppercorns
500ml Homemade Chicken/Game stock (or
even better use the stock you've made from the
venison bones)
20g Butter
Marinade the venison fillets in the zest of one
lemon and orange, fresh thyme, crushed juniper
berries, peppercorns and a little olive oil. Cover
and refrigerate for 24 hours.

Celeriac Fondant & Winter Greens
1 Large Celeriac
250ml Chicken stock
20g butter
Thyme sprigs
Redcurrants
Cut celeriac into rounds (approx 2ins in
diameter by 1.5ins thick) - you can use
a pastry cutter. Sauté in the butter until
golden brown, then add the chicken
stock and thyme and simmer for 15 mins
until the fondant is a little more than al
dente. Strain and reserve the stock. Just
before serving, blanch the winter greens
and season with the reserved stock and
a little butter.
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In a hot, lightly oiled pan cook the venison to
a nice caramelised medium rare (2/3 minutes),
then take out of the pan and rest. Drain the fat
and deglaze the pan with a splash of wine, then
add the stock and reduce to a quarter (of the
quantity) until you have a nice glaze. Whisk in
the butter for richness (and to create a shine) to
the sauce. Taste and season.
To plate
On a warm plate arrange the celeriac fondant
and decorate with redcurrants, a quenelle scoop
of risotto and place the venison fillet on the bed
of seasonal greens. Shave the truffle onto the
risotto, add the sauce to the venison and serve.
Enjoy!

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