1463. VENISON MEDALLIONS with a BRUNOISE of BACON and WINTER VEGETABLES

serves four


2 medium carrots, peeled
½ celeriac or 1 large turnip, peeled
1 leek, white part only
2 tablespoons olive oil
100 grams bacon lardons
1 Savoy cabbage, cored and thinly shredded
142ml pot single cream
4 x 120 grams fillet of venison steaks
a little finely chopped parsley
sea salt and freshly ground black pepper

Cut the carrots and celeriac or turnip into small, neat 1cm dice. Blanch in a little salted boiling water for 3 minutes, then drain, season and set aside.

Quarter the leek lengthways and cut into dice. Heat a tablespoon of oil in a large saucepan and sauté the lardons until the fat starts to run. After about 3 minutes, toss in the leeks and cook for 2 minutes.

Stir in the cabbage and sauté with the leeks and bacon for 2-3 minutes until wilted, stirring often. Mix in the cream. Bring to the boil, then cook briskly
until the cream reduces by half. Check the seasoning.

When ready to serve, season the venison. Heat the remaining oil in a heavy-based nonstick frying pan and press the venison steaks on to the hot metal. Cook for about 3 minutes, then flip over and cook the other side for another 2 minutes or until the flesh feels springy when pressed. Season again and set the pan aside to let the meat rest.

Reheat the cabbage with brunoise of root vegetables. Divide between the centre of four warm dinner plates. Slice the venison into medallions, slightly on the diagonal and arrange on top, overlapping a little. Pour over any meat juices from the cutting up. Sprinkle over the parsley and serve.


bacon recipe courtesy of: Gordon Ramsay, Times Online