Noisettes de Chevreuild Saint Huber
(Venison St Hubert) Recipe

Origin: French      Period: Traditional

Ingredients:

1 x 2kg saddle of venison
150g butter
750ml red wine
1 onion, chopped
1 carrot, chopped
4 sprigs of parsley
1 sprig of thyme
1 garlic clove, crushed
small sprig of rosemary
6 juniper berries, lightly crushed
1 bay leaf
knob of butter
2 tbsp tomato paste
1 x bouquet garni
50ml brandy
150ml single cream
150g butter
1 tbsp red currant jelly
salt and black pepper

For the garnish:
4 wilding (or tart) apples, peeled, cored and halved
500ml white wine
250g chanterelle mushrooms
100g cranberry conserve

Noisettes de Chevreuild Saint Huber
(Venison St Hubert) Preparation:

Method:

Prepare the venison by removing the skin and bones from the fillets. Then trim the fillets themselves (reserve these for the stock). Combine the red wine, onion, carrot, parsley, thyme, garlic, rosemary, juniper berries and bay leaf together and place the venison fillets in this. Marinade in the fridge over night.

The next day begin with the stock. Add the venison trimmings and bones in a baking dish with a generous knob of butter and cook until well browned all over. Add the vegetables strained from the marinade and cook with the meat until browned. Now add the liquid from the marinade along with the tomato paste and bouquet garni. Allow to simmer gently from an hour, skimming any froth that forms on the surface then strain and set aside.

Wipe the venison dry then cut into 8 rounds (noisettes). Season liberally with salt and pepper then melt 150g butter in a pan and use this to fry the venison, searing each side quickly so that the meat is rare in the middle. Remove the meat to a warm place and allow to rest.

Use the pan juices to make the sauce. Add the brandy and use to deglaze the pan then add the stock and bring to a boil. Reduce until the liquid thickens slightly then reduce the heat, add the cream and beat in 150g butter. Finally mix in the red currant jelly and season to taste.

For the granish, place the apple halves in a pan along with the wine and allow to poach gently for 10 minutes. Meanwhile melt the butter in a frying pan and add the mushrooms. Cook them lightly over moderate heat until just heated through.

Arrange the venison on a plate, ladle the sauce over the top and garnish with the apples, chanterelles and cranberry conserve.

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