Ballotine of venison, grand veneur sauce

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Ballotine of venison, grand veneur sauce

Award-winning chef patron Pascal Canevet,  Maison Bleue, shares a seasonal game recipe

Venison is a rich game meat, very lean and high in protein. It has recently gained huge popularity as a ‘healthy choice’ and has become a firm favourite on our Spring menu.

Locally sourced we are blessed with an ample supply in East Anglia with heritage Estates farming herds of red and fallow deer. They are very much part of our surrounding countryside in Bury St Edmunds with the Kings Forest on our doorstep, ancient woodlands and farmland. Maison Bleue is perfectly placed to enjoy a wealth of local produce from across the county.

Venison suits fast cooking, flash-fried on a hot flame to sear the outside, its best served slightly pink with a delicious caramelised outside and succulent inside. Make a point of cooking it for less time than you feel comfortable with – you’ll be pleased with the result. Overcooking can really spoil the texture and flavour.

As a main course this classic French ballotine recipe is simply prepared yet looks and tastes superb. Once you’ve mastered the preparation, you’ll discover how simple it is.
I serve this ballotine recipe with venison saddle for a dish full of flavour, texture and variety. Serve with fresh seasonal vegetables and a drizzle of the deliciously rich jus to enhance the flavour.

And to drink:

Pair with Cote du Rhone, Domaine La Guintrandy A beautiful organic Cotes du Rhone made from old vines, supple with red berry fruit flavours and hints of spice.

“ This classic French recipe is so easy to prepare; it’s full of succulent flavour“

A seasonal inspired dish source venison from good local suppliers. Serve with a selection of fresh vegetables to bring a variety of shades and textures to the plate.

Serves 8

• 200gr of venison mince
• 50gr of chicken liver
• 50gr of pork mince
• 1 egg
• 1 garlic clove- chopped
• 6 large savoy cabbage leaves
• salt
• pepper

chicken mousse
• 100gr of chicken breast
• 100gr of double cream

• 200ml 0f veal stock
• 100ml of red wine burgundy
• 50gr of cranberries sauce
• 20gr of butter
• 8x 150gr venison saddle
• 60gr of butter
• 1 garlic clove
• 1 bay leaf

1. Preheat the oven to 80c. Mix in a food processor the chicken livers until smooth and transfer to a bowl. Whisk the egg and add the minced venison, minced pork, and chopped garlic to the bowl. Mix with a wooden spoon until combined and season.

2. Roll the mixture in cling film as a balloting (long sausage shape) and steam in the oven for 30min at 80c. Remove and set aside to cool.

3. Dice the chicken breasts into small pieces and add to a food processor. Add the cream and mix for 1 minute to make a chicken mousse. Set aside.

4. Place two layers of clingfilm to create a double sheet onto your work surface. Carefully add the cabbage leaves, seasoned with salt & pepper onto the clingfilm sheet. Spread the chicken mousse onto the cabbage leaves then add the cold venison balloting and roll together, with the cabbage leaves creating an outer skin and the clingfilm holding the shape. Steam cook for 15min at 90c.

5. Melt the butter in a very hot pan and when bubbling add the venison saddle, garlic and bay leaf. Sear the venison for 2 min each side until golden-brown. Baste with the butter and juices add to a roasting tin and finish in the oven for 5 min at 130oc

6. Reduce the wine and the cranberry sauce by 3/4 over a low heat, in a saucepan, and add the veal stock. Reduce by half. Add the butter to finish and adjust the seasoning to taste.

To Serve:

Thickly slice the ballotines and venison saddle. Serve on hot plates with fresh seasonal vegetables and a drizzle of jus.

Discover more about chef patron Pascal Canevet, his renowned French cooking and seasonal recipes on his blog, Facebook page and Instagram.

Celebrate the seasons at Maison Bleue award winning Modern French Cuisine, Churchgate Street, Bury St Edmunds: 01284 760623

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