September Recipe of the Month from the award-winning Brossen Steakhouse
September’s recipe of the month comes to us from Adrian Wood, Head Chef at Brossen Steakhouse, at the Inn on the Square in Keswick. To help you find the perfect seasonal recipe ideas throughout the year, keep an eye on our monthly updates.
Charred Saddle of Local Venison, smoked confit potato, carrots and celeriac wrapped with Cavolo Nero (Kale) and served with bedrock vodka and juniper berry jus
Serves – 4 people
6 large carrots
1 large celeriac
500g cavolo nero (kale)
4 large potatoes
200ml/500ml smoked olive oil (pending on the size of the pan you are using)
2 garlic cloves
Couple of sprigs of rosemary or thyme
24oz of venison saddle trimmed and fat free, cut into 4 portions
6 crushed juniper berries
2 table spoons olive oil
1 large shallot finely chopped
6 chopped juniper berries
25ml bedrock vodka (you can use an alternative vodka)
Method for the vegetables:
1. Peel and cut the carrots and celeriac in to equally shaped ¾ inch squares. The length does not matter as they will be trimmed at a later stage.
2. Take the stem out of the Cavole Nero (kale).
3. Plunge the leaves into boiling water for 30 seconds, then remove and cool in iced water immediately, pat dry with a clean towel.
4. Cook the vegetables in salted water until Al dente (crisp to the bite). Remove and cool in iced water and pat dry with a clean towel.
5. Place a rectangle of clingfilm measuring H8″ x L12″ on a clear workspace. Place the Cavolo Nero from the bottom to top in lengths and leave a 1 inch gap from the sides and making sure that there are no gaps
6. Place a line of carrots at the bottom of the Cavolo Nero and then above repeat with celeriac. Repeat the process on top of the celeriac and carrots but vice versa. Trim the ends the vegetables so they’re equal lengths.
7. Pull the bottom of the Clingfilm over the top of the vegetables and start to roll towards the top, keep the roll tight by pulling downwards.
8. Twist the ends of the Clingfilm and roll until tight. Cut in to 1½ inches lengths and leave in a fridge until needed.
Method for the potatoes:
1. Peel and wash the potatoes. Using a metal ring cut the potatoes into discs approximately 1½ inches deep and 2½ in width.
2. Place the cut potatoes into smoked olive oil, making sure that the potatoes are covered, add the rosemary/thyme and garlic cloves.
3. Cook for 20 to 30 minutes on a gentle heat making sure the oil does not boil. Test the potato by poking it with a knife through the centre, if it falls of naturally, it is ready.
Method for the Venison:
1. Mix together and leave for one hour. Heat a pan and cook the 4 venison steaks for 2 to 3 minutes on each side and leave to rest for 4 minutes, this will stop the blood leaking on to the plate when serving.
Method for Bedrock vodka and juniper berry jus:
1. Sweat the chopped shallot until cooked but without browning. Add the vodka and juniper and reduce until almost evaporated.
2. Add the jus and simmer for 5 minutes. The consistence of the sauce should coat the base of a spoon. You can use gravy if you cannot make or find a good jus.
1. Reheat the potatoes until the oil comes to the boil.
2. You can steam the carrot and celeriac or you can microwave them, keep the cling film on until plating.
3. Slice the rested venison and leave for last. Place the hot sauce on the plate, and then the drained potatoes. Remove the Clingfilm from the reheated vegetables and place on the plate. To finish, fan the venison on the plate.
4. Tip you can place the venison on trimmed fine green beans, this keeps the venison out of the sauce and gives a little height. I have finished my venison with crispy deep-fried Cavolo Nero, alternatively you can use fresh herbs.