Red deer loin, pearl barley, and wild mushrooms by The Gannet, Glasgow
At the Gannet we use a wide verity of seasonal game and wild ingredients.
This dish represents a couple of our favourite wild ingredients married with Jerusalem artichokes, that wonderfully flavoursome tuber and pearl barley which is a brilliant substitute for rice.
The Gannet is a multi-award winning Scottish restaurant in the vibrant destination of Finnieston in Glasgow. Our menus celebrate the best of Scottish produce, dictated by the rhythms of the British seasons in a stripped back and relaxed setting. We proudly feature seafood, meat and vegetarian options.
Opening in October 2013, we have won Best Newcomer Restaurant in the Chefs in Scotland Excellence Awards 2014, Best Newcomer in The List Eating and Drinking Awards 2014 and an AA Rosette Award.
For more information visit www.thegannetgla.com
Ingredients: serves 4
500g red deer loin
200g pearl barley
25g ramson capers
100g Jerusalem artichokes, cooked and diced
15g crème fraiche
25g Jerusalem artichoke purée
25g grated parmesan
1lt chicken stock
2 garlic cloves, crushed
2 sprigs of thyme
1 bay leaf
½ lemon, juiced
5g salt
Pepper to season
Equipment
Meat thermometer
Method
1 Soak the barley in cold water for two hours, drain.
2 Add enough stock to make sure the barely is covered and then leave the rest of the stock to use later. Add the bay leaf, the thyme, crushed garlic and salt
3 Bring to boil then simmer until just tender.
4 Pre-heat oven to 180˚C. Brown off all sides of the loin for approximately 3 minutes in a pan, then place in the preheated oven at 180 degrees until a core temp within the loin of 56 degrees has been reached. This will take between 5 to 7 minutes.
5 Rest the deer for 5 minutes before slicing.
6 To finish the pearl barley, cover with some more stock and reduce until glazed and the pan is nearly dry.
7 Add artichoke and a little more stock. Once the liquid has reduced, add the ramson capers, artichoke purée and lastly the parmesan.
8 Take off the heat and add the crème fraiche and season with salt, pepper and lemon juice.
Serve up as in the picture, or create your own style.
In association with Taste Communications.
www.tastecommunications.co.uk
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