Served venison on pumpkin mash with sweetbread cannelloni and beetroot jus – by Simon Hulstone

 

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	Served venison on pumpkin mash with sweetbread cannelloni and beetroot jus

INGREDIENTS (serves four)

 

400g of seeded pumpkin
1 medium-sized potato, peeled
30g butter
8 baby carrots
8 baby turnips
8 baby beetroots
100g pasta
100g sweetbreads, cooked and peeled
100g chicken mousse
25g sun-dried tomatoes, diced
4 x 140g venison loins
100ml venison jus
Butter
Salt
Pepper
Oil

 

METHOD

 

Peel and boil pumpkin and potato until tender. Drain well and mash. Check seasoning and add butter. Place in piping bag.

 

Cook baby vegetables. Add 100g of raw beetroot to the venison jus.

 

Roll out pasta and cut into four equal squares. Blanch and refresh. Put sweetbreads, mousse and tomatoes into piping bag and pipe a strip on to the pasta sheets. Roll up and clingfilm into a sausage. Poach in warm water (80ºC) for 7-8 minutes. Remove.

 

Season and seal venison and cook to medium rare.

 

Pipe mash in a crescent on to plate, place sliced venison next to it. Cut the cannelloni at an angle and stand upright at back of plate. Place vegetables around and finish with the sauce.

 

Simon Hulstone

 

Photo © Nick Smith