Mushrooms and Venison on Toast Benedicts
Set up last year by Great British Menu winner Richard Bainbridge, Benedicts in Norwich has been named Norfolk’s Best Restaurant in this year’s Norfolk Food and Drink Awards. Having previously worked at the Michelin-starred Morston Hall, also in Norfolk, the chef has shared the recipe for his simple albeit impressive dish of venison and Girolle mushrooms on toast.
“This is a beautifully simple dish that is classy and grown up. It sings autumn! Perfect as a Starter or as Main Course.”
Ingredients
Serves 4
Venison loin, 1 (trimmed and ready for roasting)
Salted butter, 50g
Sourdough, 4 slices
British Girolles, 200g
Small shallot, 1, finely chopped
Flat leaf parsley, 10g, chopped
90% bitter dark chocolate, 30g
Rapeseed oil, for frying
Method
Preheat 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 loin into the hot pan.
Turn the venison loin around slowly until well coloured all over. This should take about 5 minutes. Then place in oven for 8 minutes turning every 2 minutes. Once cooked remove and allow to rest for at least 10 minutes before serving.
Place a frying pan on a medium heat and add the butter, once butter is melted and starting to foam add the sourdough 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 2 minutes add the chopped shallots and parsley, remove from the heat and strain on a kitchen towel. Check seasoning and keep warm until ready to serve.
To serve: Place the sourdough 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.
Further information on Benedicts can be found at restaurantbenedicts.com.
