Hay Smoked Loin of Abercorn Estate Venison – Beetroot gratin – Cider jelly –– Smoked Ham Jus

Loin of Venison Method

Remove from oven. Season the loin of venison, Caramelise on a hot frying pan with Butter. Lay the fillet on the hay into the roasting pot, cover again with hay and cover with a lid , put the container in the oven with a small container of water at the bottom of the oven. Cook  for 35 minutes at 120 degrees.

Take out of oven. Leave to rest on a cooling rack for 5 minutes, cut and place on a warm Plate with the Jelly, Beetroot Gratin  & Jus


Beetroot Gratin Method;

Infuse the garlic and cream

Slice the potato and beetroot trough a mandolin and layer up with cream mix and seasoning between each layer

Cook @ 135oc for 75 mins

Chill over night before turning out and cutting

To reheat place on a frying pan then bring to temperature in the oven 


Cider jelly Method

Place the cider in a sauce pan with the agar agar and bring to the boil whisking for 2 – 3 mins then place in a non stick tray and set in the fridge

Turn out once set and cut into blocks


Smoked Ham Jus Method;

Dice pancetta and veg and brown in a saucepan

Add in the stock and reduce to correct consistency

Season and pass through a fine strainer