Venison Recipes by Chef Graham Brown

TEA SMOKED VENISON SALAD WITH ROASTED BABY BEETS TOASTED WALNUTS & GOAT CHEESE

Chef: Graham Brown

Serves 10

INGREDIENTS

1 kg of Venison loin or Eye Round

Brine

250 g of sea salt

160 g of soft brown sugar

5 red berry tea bags or similar

Prague (Curing) salt at a rate of 6% of salt about 10 gms or a premixed curing salt

1. Empty the tea bags into the other dry ingredients and mix well
2. Pack the loin with the salt and brine for 5 hours turning every hour (the mixture turns into a slurry)
3. Remove Venison from the brine and rinse off dry and allow to dry for about an hour
4. Cold smoke at no more than 30 deg for about 3 hours. Cool and Vacuum pack
5. Slice very thin to serve

Autumn Salad

10 baby beets roasted and peeled

5 radishes cleaned with tails on

5 white Nectarines halved and pitted

2 oranges filleted

80 g of fresh walnut halves

small bunch of baby arugula

20 nice sprigs of fresh watercress

80 g of goat cheese crumbled

1 punnet of fresh raspberries/blue berries

1 parsnip peeled into long strips and deep fried slowly until crisp

50 g of butter

PREPARATION

1. Quarter the Nectarines and caramelise add the walnuts near the end and toast lightly reserve and cool
2. Cut the Beets into Quarters and place in the Walnut vinegarette

Raspberry Vinaigrette

125 ml of (walnut) oil

40 ml of Raspberry vinegar

1 shallot diced fine and blanched

25 g Dijon Mustard

1 teaspoon cracked white pepper

TO SERVE

1. Slice the meat and arrange on a long plate.
2. Garnish with the ingredients decoratively,
3. Garnish with the Vinaigrette and top with a few crisps of parsnips

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GRILLED VENISON SHORT RIBS WITH YAKINIKU GLAZE & SWEET CARROT & CUCUMBER SALAD

Chef: Graham Brown

INGREDIENTS

Ribs

1 slab venison short ribs

Mirepoix of vegetables

250 ml red wine

300 ml of brown stock or Masterstock

Yakiniku dressing

150 ml sweet chilli sauce

50 ml Hoisin sauce

100 ml light soy sauce

15 g ginger, crushed

4 garlic cloves, crushed

100 ml mirin

25 ml rice wine vinegar

1 tablespoon sesame seeds, heaped

1 teaspoon sesame oil

Sweet carrot salad

2 new seasons carrots

1 Lebanese or Japanese cucumber

1 small red onion

2 scallions/spring onions

Salad dressing

Green ginger root

2 garlic cloves, crushed

2 limes, zest of 1, juice of 2

Sesame oil

1 Thai chilli, mild, sliced fine

Coriander leaves, small fresh handful

10 g palm sugar

METHOD

Ribs

1. Wipe the ribs dry and score the meat side between the bones (it makes it easier to cut later). Season and sear to a nice caramel colour.
2. Brown the vegetables in the same pan, add stock and wine.
3. Place a ¼ of this in a suitable braising dish, place ribs meat side down and cover with the remainder.
4. Cover with tinfoil and braise at 140°C for 4 ½ hours. Allow to cool in the stock.
5. Remove ribs and reduce remaining vegetables and stock, strain and reserve for a sauce.

Yakiniku dressing

1. Combine all ingredients and bring to the boil. Cook until a nice glaze consistency.
2. Remove ribs from bag and marinade in Yaki dressing for 2 hours turning often.
3. Heat in the oven in marinade for 10 mins then grill on the BBQ and get a good glaze basting with the marinade.
4. Slice and serve with the salad and remaining marinade

Sweet carrot salad

1. With a vegetable peeler make carrot ribbon. Do the same with the cucumber down to the seeds. Keep very cold.
2. Slice the scallion Chinese style very fine and slice red onion fine.
3. Just before plating, add dressing and ribbons and coriander leaves.
4. Serve immediately

VENISON BRISKET WITH GNOCCHI & SLOW ROASTED TOMATOES

Chef: Graham Brown

Serves: 4

INGREDIENTS

600 g slow braised brisket, diced into 12 mm pieces or pulled 

4 shallots, diced finely

8 garlic cloves, slow roasted

1 tablespoon basil pesto

250 ml stock from the braised brisket

1 400 g can whole peeled savoury tomatoes

150 g Porcini (rehydrated dry Porcini) or fresh Swiss Brown, cut into segments

50 ml olive oil

50 g butter

1 pack potato gnocchi, blanched in water until they float

20 cherry tomatoes, cooked in a low oven 150°C with the garlic cloves and a Tbsp of olive oil for 1 hour

50 g parmesan, grated or flaked 

1 handful of fresh basil leaves

METHOD

1. Sauté the shallots in oil until soft, add the mushrooms and sauté until brown.
2. Add the diced or pulled brisket, add the stock and tomato concasse, reduce until slightly thickened.
3. Add the garlic cloves and pesto season and the pre-blanched gnocchi with the butter toss altogether place into a serving dish place on slow roasted tomatoes and the parmesan.
4. Garnish with some fresh basil.

Read more about Chef Graham Brown's masterclass with Venison here