Name: Chart Farm Venison, Brogdale Pear, Artichoke & Truffle
Total time: 3 h
Yield: 4
Ingredients: For the artichoke confit; 500g/1lb 2oz duck fat; 3 sprigs of fresh thyme; ½ bulb of garlic (cut horizontally), cut in half vertically; 500g/1lb 2oz Jerusalem artichokes, scrubbed clean; For the pears in pear pickle; 50g/2oz caster sugar; 200ml/7fl oz cider vinegar; 250ml/9fl oz fresh pear juice; 2 sweet, ripe pears, cored and quartered; For the Jerusalem artichoke crisps; 300ml/11oz vegetable oil; 1 Jerusalem artichoke, scrubbed clean with a brush; Mushroom powder (see box, far right); For the marinade; 300g/11oz beetroots, peeled and roughly chopped; 200g/7oz rock salt; 100g/4oz caster sugar; 100ml/4fl oz vegetable oil; Zest of 1 orange; 15 black peppercorns; 20 juniper berries; For the venison; 1 venison loin, trimmed (about 300g/11oz); A drizzle of vegetable oil; A knob of unsalted butter; 2 cloves of garlic, peeled and lightly crushed; 2 sprigs of fresh thyme; To finish; A knob of unsalted butter

VMG Recipes