Cameron Grill Recipe
Sharing our Culinary Secrets
Bring the magic of Cameron Grill into your own kitchen with this delicious venison recipe from our head chef, which features on our a la carte menu. As Autumn is in full swing and the winter is just around the corner, this dish is hearty and rich and uses some of the best ingredients available at the time of the year.
Highland Venison Loin, Butternut Squash, Braised Chicory, Pear and Redcurrant Sauce
▫ Venison Loin/ Saddle (800g – 1kg approx. )
▫ 2 x Butternut Squash – Fondant & Puree
▫ 2 x White Chicory
▫ 1 x William Pear
▫ 1 ltr Chicken/ Meat Stock
▫ 100ml White Wine
▫ 125g Unsalted Butter
▫ Table Salt
▫ Vegetable Oil
▫ 75g Redcurrants
▫ 20g Sugar
▫ 1 ltr Dark Meat Stock/ Jus
▫ 50ml Double Cream
Heat an oven to 190c / gas mark 5-6.
First, the venison may need a small amount of preparation. You can do this yourself or a butcher would be able to assist with this for you. If you need to remove it from the saddle, using a sharp knife, slowly cut around the loin along the back bone following it around and down the rib cage. Remove any silver sinew. Cut the loin into approx. 200g portions and set aside.
For the butternut squash fondants, cut off and peel the top half which contains no seeds. Using a cutter or a knife, cut any desired shape you wish - a circle or rectangle.
Using a low/ medium heat, place a small amount of the vegetable oil in a pan and place in the fondants, season well with salt and colour on all sides until golden brown. Add a sprig of thyme and 4 cloves of garlic along with 75g of the butter. The butter will start to foam after a few minutes. Add 500ml of the stock to this and place in the oven. Cook for around 20 mins or until cooked through. You can check this with a knife.
With the remaining bottom half of the squash peel, de-seed and cut into rough cubes. In a small pan on a low/medium heat, add 75g of butter. Add the diced squash, season with salt and cook until soft with no colour. Once soft and mushy, this can be pureed in a food processor. Keep this warm.
For the chicory, peel away any damaged leaves and cut in half. Score the inner root with a knife.
In a large pan on a medium heat, warm a small amount of vegetable oil. Season the chicory well with salt. Place the chicory in the pan and colour on each side until golden brown. Add a sprig of thyme and around 4 cloves of garlic. Once coloured, add the white wine and reduce the wine to a glaze, then add around 500ml to 1 litre of stock. Bring to the boil, cover with foil and place in the oven. Cook for around 15 mins or until the centre is soft.
Next, for the sauce. In a small pan, bring the meat stock to the boil. Turn the heat down and bring to a simmer. Add the redcurrants and sugar and reduce down by half. Add the cream and keep warm.
For the Venison, you will need a shallow pan. On a medium-high heat, heat a small amount of vegetable oil. Season the loins well with table salt and place in the pan. Colour on each side. Place in the oven for around 4 minutes. Remove the Venison from the oven and the pan and allow the meat to rest for around the same time (4 mins). This will be a medium rare cooking degree.
Remove your squash fondants and chicory from the oven. Remove with caution as the liquid will be hot.
To arrange your plate, place a small amount on puree in the middle. This way you can build your garnish of fondants and chicory on one side and your venison on the other.
Slice the venison into 3 or 4 generous pieces. Season with a small amount of sea salt and a twist of black pepper.
Garnish with thin slices of pear and finish with your sauce.
Find out the opening times and take a look at the Cameron Grill menus below.
Monday to Friday 7am - 10.30am | Saturday and Sunday 7am - 11am
Monday to Sunday 6pm - 11pm
Sunday 1pm - 3pm
Reserve your table online now.
For further information on reservations, please call the Cameron Grill on 01389 310 777.