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Wild Game Masterclass with Mike Robinson

Episodes

Season 1 Episode 3

Pavé of Venison

Season 1 Episode 3

Pavé of Fallow Venison, with Roasted Bone Marrow and Cavolo Nero Cabbage Recipe

Mike cooks a Pavé of Fallow Venison, with roasted bone marrow and Cavolo Nero cabbage. And to accompany it, our ever-popular - Dirty Mash.

Serves: 4

Pavé of Fallow Venison, with Roasted Bone Marrow and Cavolo Nero Cabbage Recipe

Ingredients

Venison Pavé Steaks, 7 ounces each
Salt
Pepper
Trough cut bone marrows
Sourdough breadcrumbs
Rosemary sprigs
Chopped parsley
Cavolo nero

Dirty Mash Ingredients

6 large Yukon Gold
1/4-pound butter
Heavy cream
Salt
White pepper
Pepper

Sauce Ingredients:

2 shallots
Bone marrow
Butter
Brandy
½ glass red wine
1 pint venison stock
Green peppercorn
Heavy cream

Directions

First make your mash – Bake 6 large Yukon Gold or similar potatoes in the oven until well baked. Spoon the contents of the spuds into a sieve one by one and push the potato through with a plastic dough scraper - into a big pan with 1/4 pound of butter in lumps in the bottom. Take to the stove and put on a gentle heat. Mix well and add heavy cream until the consistency is silky smooth. Season to taste with salt and white pepper if you have it. Any you don’t use will keep in a Ziploc bag in the fridge.
Now make your sauce. Finely chop 2 shallots and put in a pan with some butter and a knob of bone marrow. Allow the shallots to soften over a low heat. Add a splash of brandy and flambeé . Remove any unmelted marrow. Add in ½ glass red wine and reduce by half. Now add the best beef or venison stock you can get. Add about a pint. (You can buy top class restaurant stock and finished glace (as it is called) online, and keep it in the freezer. To make it yourself is a long slow process - so I advise you buy it. If you cant buy it, get good beef stock and reduce it until thick and rich. Allow the sauce to reduce away by ½ then add a tablespoon of green peppercorns and a splash of heavy cream.
Take your Pavé steaks – about 7 ounces each and put on an oven tray. Sprinkle with salt and pepper and sit on rosemary sprigs. Place in a 100 degrees celsius or 230 degrees fahrenheit oven for 10-12 minutes. The idea is to get the internal temperature up to about 55 degrees celsius/140 degrees fahrenheit very gently.
At the same time sprinkle toasted sourdough breadcrumbs mixed with finely chopped parsley onto the trough cut bone marrows – any butcher will do these for you. Place them in the same oven with the steaks.
Cook the cavolo nero for 3 minutes in salted water. Plunge into ice water to stop cooking.
When the steaks come up, turn the oven up to a really hot temperature and let the marrows cook hot for the 6 minutes of resting time.
Pipe the mash (or spoon it!) onto one side of the plate and sprinkle with the crumb mix. Carve the pave across the grain – it will be pink side to side but fully cooked. Carve at a diagonal. Toss the cavolo nero in a pan with butter and seasoning for a minute to warm it up then lay alongside the mash. Place the slice steak along the side of the cavolo nero then lay the bone marrow on the vegetable. Pour the sauce over the venison and around.