Hay Smoked Loin of Abercorn Estate Venison – Beetroot gratin – Cider jelly –– Smoked Ham Jus

Tabs

Ingredients: 

Cooking with hay is an old method of cooking. The hay helps insulate the meat, keeping in the heat and saving fuel costs. It gives the meat a distinct grassy taste. It’s very important to use clean hay (available at most pet stores) and to soak the hay first in water so the hay doesn’t burn or smolder as this will give the meat a burnt, garden bonfire taste which isn’t the best. You need to use an oven-proof pot with a good lid to keep the moisture in.

Meats normally cooked using this method are lamb joints and ham. Seal off the meat first, put some hay in the bottom of the pan, place the meat on top, cover with more hay, put the lid on, and place in the oven. The cooking time should be a little less than that given in your recipe.

Loin of venison

600g Loin of Venison trimmed

2 sprigs Thyme

4 cloves Garlic

2 Bay leaves 

Hay mountain (of flowers and herbs mixed)

Beetroot gratin;

12 Potato

6 Beetroot

1 pt Cream

6 cloves Garlic

Seasoning 

Cider jelly

1 pt Cider

4 g Agar agar

Salt 

Smoked Ham Jus

100g Local Cured Ham

1 Onion

1 Leek

1 stick Celery

1 Carrot

2 cloves Garlic

2 pts Brown chicken stock

Seasoning 

Method: 

Loin of Venison Method

Remove from oven. Season the loin of venison, Caramelise on a hot frying pan with Butter. Lay the fillet on the hay into the roasting pot, cover again with hay and cover with a lid , put the container in the oven with a small container of water at the bottom of the oven. Cook  for 35 minutes at 120 degrees.

Take out of oven. Leave to rest on a cooling rack for 5 minutes, cut and place on a warm Plate with the Jelly, Beetroot Gratin  & Jus

 

Beetroot Gratin Method;

Infuse the garlic and cream

Slice the potato and beetroot trough a mandolin and layer up with cream mix and seasoning between each layer

Cook @ 135oc for 75 mins

Chill over night before turning out and cutting

To reheat place on a frying pan then bring to temperature in the oven 

 

Cider jelly Method

Place the cider in a sauce pan with the agar agar and bring to the boil whisking for 2 – 3 mins then place in a non stick tray and set in the fridge

Turn out once set and cut into blocks

 

Smoked Ham Jus Method;

Dice pancetta and veg and brown in a saucepan

Add in the stock and reduce to correct consistency

Season and pass through a fine strainer

 

 

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