RECIPES
Top 50 Gastro Recipes: The Gunton Arms - Gunton red deer loin with heritage carrots
Head chef Stuart Tattersall's recipe for Gunton red deer loin with heritage carrots.
Ingredients:
- 180g red deer loin per person (720g for four)
- 20g wilted spinach
- Sea salt
- Freshly ground black pepper
- Vegetable oil
- Butter
- Three heritage carrots, one of each colour: yellow, white & purple
- 60g girolle mushrooms
- ½ shallot
- ½ carrot
- ½ small leek
- ½ stick celery
- 1 bay leaf
- 5 peppercorns
- ½ tbsp tomato purée
- 100 ml red wine
- Splash of red wine vinegar
- 1 pt water
- 250g roasted venison bones
- 1 tsp redcurrant jelly
- 1 knob butter
- Peel and chop yellow carrot with 100ml water and 25g of butter. Cook until soft; remove liquid. Blend until smooth. Season to taste.
- Place white carrot in a saucepan with knob of butter and the seasoning. Cook until soft; remove from water to cool and reheat in the oven. Rub with cloth to remove skin and cut in half, lengthways.
- Peel and dice last carrot. Put into saucepan on low heat with knob of butter. When just cooked, remove from heat.
- Place girolles in boiling water to clean for 30 seconds. Cook quickly in butter.
- Prepare wilted spinach
- Season venison loin with salt and lots of freshly ground black pepper. Seal in hot pan with a splash of oil. Rest for five minutes, then flash under grill and serve.
- Assemble dish.
