Recipe of the week: Wild Mushroom & Venison On Toast
Richard Bainbridge, head chef of Benedicts restaurant in Norwich, was victorious on last year’s Great British Menu, recreate his seasonal dish, Wild Mushroom and Venison On Toast. It is beautifully simple and sings autumn! Perfect as a starter or as main course.
1 x Venison Lion (trimmed and ready for roasting)
50 gr Salted Butter
4 x Slices of Sour Dough
200 gr British Girolles
1 Small Shallot finely chopped
10 gr Flat Leaf Parsley, chopped
30 gr 90% Bitter Dark Chocolate
Rapeseed Oil for frying
Pre heat the oven to 180c.
Place a small frying pan onto a high heat. Lightly season the venison lion with salt. Once the pan is hot add a splash of rapeseed oil to the pan and carefully place the lion into the hot pan. Turn the venison lion round slowly until well coloured all over. This should take about 5 mins. Then place in oven for 8mins turning every 2mins. Once cooked remove and allow to rest for at least 10mins before serving
Place a frying pan on a medium heat and add the butter, once butter is melted and starting to foam add the sour dough and colour on both sides until a lovely golden colour. Season lightly with sea salt.
Place a small pan on a high heat and line with rapeseed oil, add the Girolles and season with a little salt after about 2mins add the chopped shallots and parsley, remove from the heat and strain on kitchen towel. Check seasoning and keep warm until ready to serve.
Place the sour dough in the middle of the plate, add Girolles on top of the bread, slice the venison and place on top of the mushrooms. Just before serving grate your dark bitter chocolate on top.