CPO Lamb Recipe Cuts
Seared Haunch of Sussex venison, truffle mash, sautéed baby roots, chanterelle mushrooms and a spiced plum jus
Jay Williams - Head Chef - The Duke of Cambridge, Farnham
Preparation Time 10 minutes
Cooking Time 50 minutes approx
Serves 2-4

2x 6oz Sussex venison haunch steaks
3 large potatoes
200g butter
4 baby carrots
4 baby turnips
4 baby golden beetroot
2 garlic cloves
1 handful washed chanterelles
1 sprig thyme
1 sprig rosemary
500ml good vegetable stock
1 pint good beef stock
1 glass red wine
100g good plum compote
Salt and pepper


1) Remove venison from fridge and allow to reach room temperature 
2) Peel and chop the potatoes. Place in a pan of salted water, and bring to boil. Continue to                    simmer until cooked. 
3) Meanwhile in another saucepan,combine the beef stock and red wine, reducing to                                 approximately 200ml
4) In a third saucepan, place the root vegetable stock, rosemary, 50g butter and some                                 seasoning. Bring to the biol then simmer for 5-10 min, or until the stock has almost evaporated,        taking care to not let the pan burn dry. Set Aside the vegetables and discard of the garlic.
5) Once the potatoes are cooked,drain and allow most of the steam to escape before returning to       the pan along with 100g butter and the truffle oil. Mash well and season with salt and pepper.         Set aside.
6) Add the plum compote to your reduced beef stock, heat gently and keep warm until serving.
7) In a very hot frying pan place a little cooking oil and fry the venison for approximately 2 minutes      on each side(depending on the thickness) ensuring you season both sides. 
8) Remove the venison from the heat and place on a plate in a warm place to rest. 
9) Using the pan from the venison and its remaining fat juices, sauté the chanterelles with a sprig       of thyme for two minutes. Add the root vegetables and continue to saute for a further two                   minutes. Season Well.  

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