Chad Chefs at Launay’s

THIS week’s Chad Chef, the fifth in our Chad Chefs professional cooks video series at www.chad.co.uk, features Alain Launay, co-owner and head chef, at Launays, at Edwinstowe, cooking venison pie.

Also go online for our four earlier videos from Lambs at the Market, The Mint, the Clumber Park Hotel and Spa and Barkers restaurants.

Launay's Chad chef.

Launay's Chad chef.

Venison pie

Ingredients

250g venison haunch

1tbsp butter

1tbsp oil

1 garlic clove

1tsp juniper berries

½ small onion

175ml red wine

1tsp brown sugar

pastry

250g plain flour

125g butter

5cl water

1 egg yolk

Celeriac puree

1 small celeriac

¼ pt milk

1tbsp butter

Garnish

100g diced pancetta

100g silverskin onion

Curly endive

Pastry

Rub flour & butter together in a bowl

Add water & egg yolk

Work pastry till smooth (don’t overwork it)

Roll pastry out thinly, place into individual pastry rings, leaving pastry hanging over the sides

Prick the bottom with a fork

Cover with greaseproof paper & dried beans / baking beans

Place in fridge for 20mins

Bake blind 200c 15mins

Leave to cool then cut excess pastry from round the ring

Celeriac puree:

Peel & dice celeriac

Place in saucepan, cover with milk & butter, top up with water if necessary

Cook until tender

Drain (keep some of the cooking liquid), blend until smooth, adding some of the cooking liquid, season with salt & pepper

Venison

Melt butter in oil on high heat (use a frying pan that can go in the oven or small roasting tin)

Sear venison haunch

Roast in oven 12-15 mins 200c

Remove from oven, let the meat rest

In the roasting pan, add chopped onion, crushed garlic & crushed juniper berries, sweat for 2 mins

Add brown sugar and caramalise

Add red wine and reduce until you have the consistency of a sauce

Sieve into a sauce boat until ready to serve

To garnish, sauté pancetta & silverskin onions in a little oil & butter

To serve:

Place tart on a round plate

Line bottom of cooked pastry tart with the celeriac puree

Slice the rested venison, arrange on top of the celeriac puree

Scatter the pancetta & silverskin onions around the tart

Pour a little sauce on the tart and around the plate

Place a little curly endive salad on top of the venison