Royal Recipes: Queen's birthday venison cooked by chef
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The Royal Family follow many traditions, including the meals and foods they eat. Speaking on BBC’s Royal Recipes, expert Anna Haugh shared a hearty steak recipe that the royals are said to have had on several occasions.
Members of the Royal Family will often celebrate their birthdays in style with a big meal for the whole family.
Venison steak is a meal that makes regular appearances on the Royal Family’s dinner menus.
Presenter Michael Buerk explained: “The dish that you’re going to do is from the present Queen’s 80th birthday lunch party which was held at Kew Palace.”
Chef Anna Haugh said: “Today I’m going to do a venison haunch with a juniper sauce.”
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Michael added: “The venison at this lunch party was actually from the royal estate at Sandringham, do you think that would have been farmed or wild, and is there any difference at all?”
Anna explained that she would like to think it would have been wild and that there is a huge difference between the two including wild having a much more relaxed life.
The chef went on to say that if a piece of venison was from a wild animal, the piece will be more tender and flavoursome.
The first step in the recipe is to prepare the venison for cooking.
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For the steak:
– Pinch of salt
– Pinch of pepper
– Crushed garlic
For the sauce:
– Shallots peeled and finely chopped
– Juniper berries crushed
– Madeira wine
– Chicken and beef stock
Start first by preparing the steak by rubbing it with oil, pepper and salt.
The chef explained: “Make sure the pan is lovely and hot because it’s the caramelisation of your meat that’s going to give you a lovely flavour.”
Anna shared how she was using a pomace oil to marinate the steak in, which is a light olive oil.
She added: “It’s got a good smoking point which means it’s not going to burn as quickly as butter.”
Once the frying pan is hot, add some oil into it and place the steak into it along with the thyme and a clove of crushed garlic.
Michael asked: “So the trick here is to kind of seal it?”
The chef answered: “So you’re trying to caramelise the meat so if you have poached venison, which is actually delicious, and caramelised vension right beside each other, they should taste completely different because it’s two different methods of cooking.
“What we’re trying to do is just bring out that gorgeous caramelised meat flavour.”
Once it is golden brown, turn it over to sear the other side of the steak.
Then add the butter and once melted, spoon it on top of the steak constantly to base it.
Then it is time to start making the sauce and start by sweating down some shallots, garlic along with thyme and the juniper berries.
Add a splash of wine as well as the beef and chicken stock to give it a little more flavour.
Take the steak off the hob and leave it on the side to rest for around 10 minutes.
After, strain the sauce into a sieve to remove the juniper berries and thyme.
Dice some remaining juniper berries and add into the sauce.
Stir in a little drop of cream after adding it back on the hob to heat it up.
Anna then plated some vegetables up onto a place and placed the venison along with the sauce on top.
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