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Roast Venison With Snails & Mushroom Purée Recipe

Recipe By Great British Chefs

Venison loin is prepared with magnificent autumnal flavours in robert thompson's dish. The roast venison recipe is emboldened by earthy snails and mushrooms.

4.8
20 Rating -
Rate
Non Vegdiet
2hr total
2hr total
Roast Venison With Snails & Mushroom Purée
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Ingredients for Roast Venison With Snails & Mushroom Purée Recipe

  • 200 gram New forest venison loin
  • 1/4 Knob of butter
  • 1 Chervil roots
  • 3 Snails
  • 25 gram Girolles
  • 12.50 gram Butter
  • 1/4 Handful of spinach leaves
  • 1/4 Garlic Clove
  • 1/4 Handful of parsley
  • As required Salt
  • As required Black pepper
  • 1 Shallots
  • 1/4 Garlic Clove
  • 1/4 dash Oil
  • 25 milliliter Red wine vinegar
  • 1/4 dash Brandy
  • 25 milliliter Red wine
  • 100 milliliter Port
  • 1/2 liter Veal stock
  • 250 milliliter Chicken Stock
  • 175 gram Venison bones
  • 1/4 pinch Thyme
  • As required Parsley to taste
  • 1/4 Bay leaf
  • 1/4 Dollop of tomato puree
  • 1 Juniper berries
  • 1/4 Star anise
  • 1/4 Banana shallot
  • 1 sprig Fresh thyme
  • 1/4 Garlic Clove
  • 1/4 Knob of butter
  • 1/4 dash Oil
  • 125 gram Mixed seasonal wild mushrooms
  • 52.50 milliliter Chicken Stock
  • 50 milliliter Madeira
  • 37.50 milliliter Double cream
  • 1 Shallots
  • 1/4 Garlic Clove
  • 1/4 dash Oil
  • 25 milliliter Red wine vinegar
  • 1/4 dash Brandy
  • 25 milliliter Red wine
  • 100 milliliter Port
  • 1/2 liter Veal stock
  • 250 milliliter Chicken Stock
  • 175 gram Venison bones
  • 1/4 pinch Thyme
  • As required Parsley to taste
  • 1/4 Bay leaf
  • 1/4 Dollop of tomato puree
  • 1 Juniper berries
  • 1/4 Star anise
  • 1/4 Banana shallot
  • 1 sprig Fresh thyme
  • 1/4 Garlic Clove
  • 1/4 Knob of butter
  • 1/4 dash Oil
  • 125 gram Mixed seasonal wild mushrooms
  • 52.50 milliliter Chicken Stock
  • 37.50 milliliter Double cream
  • 1 Chervil roots
  • 1/4 dash Oil
  • 200 gram New forest venison loin
  • 1/4 Knob of butter
  • As required Salt
  • As required Black pepper
  • 3 Snails
  • 25 gram Girolles
  • 12.50 gram Butter
  • 1/4 Garlic Clove
  • 1/4 Handful of parsley
Nutrition
value
2691
calories per serving
116 g Fat327 g Protein33 g Carbs5 g FiberOther

Current Totals

  • Fat
    116g
  • Protein
    327g
  • Carbs
    33g
  • Fiber
    5g

MacroNutrients

  • Carbs
    33g
  • Protein
    327g
  • Fiber
    5g

Fats

  • Fat
    116g

Vitamins & Minerals

  • Calcium
    257mg
  • Iron
    20mg
  • Vitamin A
    759mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    71mg
  • Vitamin B6
    3mg
  • Vitamin B9
    178mcg
  • Vitamin B12
    26mcg
  • Vitamin C
    31mg
  • Vitamin E
    4mg
  • Copper
    2mcg
  • Magnesium
    392mg
  • Manganese
    < 1mg
  • Phosphorus
    3043mg
  • Selenium
    286mcg
  • Zinc
    41mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Great British Chefs