Adam Smith, executive chef at Coworth Park in Ascot, shares his recipe for a seasonal game salad
This is a great dish showcasing some of my favourite autumnal ingredients. It’s simple to prepare in advance and although relatively light eating it’s also warm and comforting with the rich sticky figs and beautifully spiced vension.
Peppered venison salad, serves six
Ingredients
• 1kg venison loin
• 1tbsp black peppercorns
• 2tbsp pink peppercorns
• 1 star anise
• 1tbsp juniper berries
• 6 fresh figs
• 250g roast pecan nuts
• Selection of bitter leafs (red and white chicory, radicchio, frisse, Castro Franco)
• 120ml walnut oil
• 100ml rape seed oil
• 2 tbsp Dijon mustard
• 100ml cabernet Savion vinegar
• 200ml red wine
• 200ml ruby port
• 200g soft brown sugar
• 50g fresh ginger
• 2 star anise
• 6 cardamom pods
• 2 cloves
• 6 juniper berries
Peppered venison loin
• 1kg venison loin
• 1tbsp black peppercorns
• 2 tbsp pink peppercorns
• 1 star anise
• 1tbsp juniper berries
• 1tbsp Dijon mustard
Method
1. Roast all the spices in a dry pan, then into a pestle and mortar and crush them to a coarse powder
2. Season the venison loin with salt and sear in a hot pan, remove from the pan brush all over with the Dijon mustard and roll into the crushed spices
3. Cook in the oven at 180C until a core temperature of 48C is achieved
4. Remove from the oven and allow to rest at room temperature
Dressing
• 120ml walnut oil
• 100ml rape seed oil
• 1 tbsp Dijon mustard
• 100ml cabernet Savion vinegar
1. Whisk the Dijon mustard and the vinegar together in a round bottomed bowl
2. Combine the two oils and slowly add to the bowl ensuring to continually whisk to emulsify the dressing
3. Season with salt and pepper to taste
Port roast figs
• 6 fresh figs
• 200ml red wine
• 200ml ruby port
• 200g soft brown sugar
• 50g fresh ginger
• 2 star anise
• 6 cardamom pods
• 2 cloves
• 6 juniper berries
Method
1. Thickly slice the ginger and crack the cardamom pods and place into a pan with the cloves, star anise, soft brown sugar, red wine and port
2. Bring to the boil and reduce to a syrup
3. Pass through a fine sieve
4. Score the figs and drizzle in the syrup
5. Place into an oven at 180C and cook for around 4-5min
6. The timing will differ depending on the ripeness of your figs, you want the soft and sticky but still able to hold their shape
To serve
• Pick down and wash all of the bitter leaves in ice cold water, if you have a salad spinner, spin then dry
• Place the washed salad with ½ of the pecan nuts into a large salad bowl and dress generously with your walnut oil dressing
• Arrange these into your serving bowl
• Slice your peppered venison about 5mm thick then place on the top with the roast glazed figs
• Add the other ½ of the pecan nuts on top and add a little extra dressing if desired