Our game festival is in full swing and we’ve been serving up delicious seasonal dishes for the last few weeks. One of the most popular is our seared loin of Wicklow venison with sticky red cabbage, Clonakilty black pudding fritter and chestnut dressing.
We thought you might like to try and recreate it at home so we’ve asked our head chef Richard to share the recipe and give us some tips to make this hearty autumn dish. There are a lot of ingredients to get to grips with to make each of the parts but it’s definitely worth the effort. This recipe will easily serve four so you’ll have lots to go around, and three very happy dinner guests.
Wicklow Venison Ingredient List
VENISON
4 pieces of loin of deer, trimmed
50g butter
CABBAGE
1 red cabbage, shredded
40g butter
300ml red wine
50ml balsamic vinegar
50ml red wine vinegar
13
150g soft dark sugar
2 tbsps. recurrent jelly
2 tsp ground mixed spice
1 bay leaf
Salt and pepper
BLACK PUDDING FRITTERS
200g black pudding
100g sausage mince
Pepper
Chopped sage
100g flour
CHESTNUT DRESSING
150g chestnuts cooked, roughly chopped
1 shallot finely chopped
1 carrot finely diced
50ml balsamic vinegar
100ml chicken stock
2 tbsp crispy bacon lardons
100ml rapeseed oil
1 tbsp chopped sage
Salt and pepper
Wicklow Venison Method
To cook the cabbage, place all the ingredients into a large saucepan, cover and
bring to the boil. Simmer for 1 hour with a lid on, check the seasoning once the
cabbage is cooked.
To make the black pudding fritter place the black pudding, sage, sausage mince
and seasoning in a food processor and blitz until well combined. Shape into
balls and pass the balls though flour, beaten egg and fresh breadcrumbs. When
needed deep fry for 2-3 minutes until golden brown.
To make the dressing, sweat the shallots and carrot in a saucepan, add the
vinegar and stock and bring to the boil, then add the chestnuts and bacon to
warm through. Finish with the oil and sage, season and serve warm. Drizzle the dressing around the plate.
Preheat the oven to 180 ° C/ gas mark 4.
Sear the seasoned venison loin in a hot frying pan with a large knob of butter
until golden brown, then cooking the oven for 3-4 minutes, remove from the
oven and rest for at least 5 minutes.
To serve, place a spoonful of cabbage in the centre of the plate, slice the cooked
deer and place onto the cabbage, top with the black pudding fritter and spoon
dressing around the plate.
We think that Richard has made the Wicklow venison recipe and method something that anyone can recreate at home. Be sure to let us know if you try out it and send us a picture of your best effort!
If you’d prefer to let someone else take care of the cooking we’re happy to take your reservation and leave the hard work to Richard and the team in the kitchen. You can check out our full range of menus here.
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