Roasted Venison with Swede and Potato Gratin

Shane Osborn has been co-owner and head chef of Pied à Terre in Fitzrovia since 1999. In 2003 he became the first Australian chef to win a Michelin star. He has since gone on to earn a second star.

Serves 4

Ingredients

For the venison

4 venison fillets, approx 140g each

30g butter

Salt and pepper

For the gratin

200ml milk

300ml double cream

6 tbsp pine nuts

1 sprig each of thyme and rosemary

4 garlic cloves

2 swedes, peeled

2 large white potatoes, peeled

Knob of butter

Salt

Method

Pre-heat the oven to 180C. Toast the pine nuts on a tray for 4-5 minutes until lightly golden. Put 2 tbsp of the pine nuts with the milk, cream, rosemary and thyme in a large saucepan. Infuse over a low heat for 20 minutes. Remove from heat, cover and allow to infuse for 30 minutes off the heat. Strain the mix and discard the pine nuts and herbs.

Using a mandolin or sharp knife, slice the potatoes and swedes lengthways into 3mm slices. Line a small, deep casserole dish or terrine mould with soft butter. Build the gratin, alternating between layers of potato and swede, with a little of the cream and a pinch of salt between each layer. When the dish is almost full, finish with a layer of the cream mix and cover. Place in the oven for 50-60 minutes until cooked through. Test using a metal skewer or a small knife inserted in the centre, which should be soft. Remove the cover and bake for a further 10 minutes. Allow to rest for at least 20 minutes before serving.

Heat a frying pan on a medium heat. When smoking hot, add butter, season venison well and colour on all sides. Place in oven for 2 minutes at 180C. Turn meat and cook for further 2 minutes. Remove and allow to rest for 10 minutes.

Portion gratin and re-heat, slice venison fillet and serve on top of the gratin. Finish with a sprinkling of the remaining pine nuts.

Shopping guide

You will find venison fillets at Furness Fish & Game, milk and double cream at Neal’s Yard Dairy and lovely French butter at Real France. Browse the huge selection of vegetables and herbs at Booth’s who supply many of London’s top restaurants.