Fallow Deer with Sweetcorn and Black Garlic Recipe
Fallow dear is served with charred sweetcorn in a black garlic butter, a silky sweetcorn purée and a crispy potato in this tasty venison recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Deep fryer
- Deep-fry thermometer
- Griddle
- Grill
- Blender
- Fine-mesh sieve
- Kitchen torch
- Apple corer
- Pastry brush
- Kitchen scale
- Stove
- Pot
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Parchment paper
- Plastic wrap
- Kitchen towel
- Paper towel
- Spoon
- Plate
Ingredients
- 1 venison loin
- 4 spring roll wrappers
- 200ml of beef stock
- 1 egg, beaten with a pinch of salt
- sunflower oil, for deep-frying and frying
- 1 dash of sunflower oil
- 150g of venison trimmings
- 6 banana shallots, sliced
- 1 bulb of garlic, cut in half
- 4 sprigs of thyme
- 1 bay leaf
- 750ml of red wine
- 350ml of port
- 500ml of veal stock
- 500ml of chicken stock
- 400g of sweetcorn, (frozen)
- 100g of milk
- 4 large Maris piper potatoes
- 100g of butter
- 1 pinch of rock salt
- 1 fresh corn on the cob
- 1/2 bunch of kale, ideally rainbow kale if you can find it
- 1 head of black garlic, cloves peeled
- 150g of salted butter, softened
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