You will need
Venison loin 800g, trimmed
Little gem lettuce 2, quartered
For the black pudding:
Dried pig’s blood 500g
Sherry vinegar 25ml
Cream sherry 50ml
Back fat 200g
Banana shallots 2 large, finely chopped
Double cream 80g
70% dark chocolate 100g, chopped
Pearl barley 100g, cooked
Sea salt 10g
For the orange and vanilla reduction:
Orange juice 1l
Brown chicken stock 300ml
Unsalted butter 250g
Vanilla pods 2, seeds scraped
For the butternut squash puree:
Butternut squash 1 large, peeled and chopped
Mixed spice 1 tsp
- For the black pudding: add the vinegar and sherry to the pig’s blood. In a pan render half of the back fat and strain to remove solids before returning to the pan. Add the shallots and cook until soft.
- Remove the pan from the heat and add the remaining back fat and cream. Add the contents of the pan to the pig’s blood along with the breadcrumbs, chocolate, pearl barley and sea salt. Roll the mixture tightly in clingfilm to form a sausage shape. Steam for 30 minutes then set aside to cool.
- For the orange and vanilla reduction: in a large pan mix the orange juice, chicken stock, butter and vanilla seeds and pods. Bring to the boil and reduce to the thickness of double cream. Strain to remove the vanilla pods and set aside.
- For the squash puree: roast the chopped squash at a moderate heat until tender. Add to a food processor with the mixed spice, salt and pepper and blend until smooth.
- Pan fry the venison for 5 minutes on a medium/high heat, set aside to rest. Slice the black pudding into 1cm pieces, grill on each side until warm through.
- To serve: place a spoonful of the puree across the plate. Place the venison on top along with three slices of the pudding. Garnish with the lettuce leaves and finish with the orange reduction.