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Fillet of Venison with Chestnut Rosti & Sweet Potato Puree
Rare Recipe from Milebrook House near Knighton
There is a keen focus on good food at Milebrook. Chef David Martin has worked at the Michelin starred Crown at Whitebrook. The emphasis is on locally sourced seasonal produce. Many of the vegetables are grown in their kitchen garden, and their meat and game is sourced locally.
Fillet of Venison with Chestnut Rosti and Sweet Potato Puree (serves 4)
INGREDIENTS - VENISON
- Fillet of venison (approx 700g)
- 4 potatoes
- 1 egg
- 200g cooked chestnuts chopped into small pieces
- Salt and freshly ground pepper
INGREDIENTS - SWEET POTATO PUREE
- 2 Sweet potatoes
- 100ml each water & milk
- Double cream
METHOD
- For the rosti, grate the potatoes on a standard cheese grater and wash thoroughly in a colander until the water runs clear, then put in a clean tea towel and squeeze to remove excess water.
- In a mixing bowl add all the potato, 1 egg and the chestnuts, mix well then season with salt and pepper.
- If you have any stainless steal rings you can use these to shape the potato, otherwise just shape roughly. Cook in a medium frying pan until brown on both sides and finish in the oven for 30 minutes at 180°C.
- For the puree, peel and dice the sweet potato, place in a small saucepan and cover with equal amounts of milk and water. Bring to the boil and simmer until cooked right through - approximately 15 minutes. Blend in liquid with a dash of double cream and salt and pepper. If it has any lumps pass through a sieve.
- To complete the dish, season the venison generously with salt and pepper and fry in a very hot pan getting lots of colour on all sides. Then transfer to the oven for 10 minutes at 190°C. Take out of oven and leave to rest for at least 5 minutes before carving.