Recipe: from Andy Appleton, Head Chef at Fifteen

Recipe: from Andy Appleton, Head Chef at Fifteen

Submitted on Thu, 2012-11-08 13:35
Grilled Porcini, Rubbed Venison with Crown Prince Squash Caponata

At Jamie Oliver’s Fifteen Cornwall, they love Christmas time. Celebrating with family and friends, with great food and a large glass of wine, is at the very heart of their Italian philosophy. Head chef, Andy Appleton, created this amazing dish, which is often served at the restaurant, and now you can try it at home:

Grilled Porcini, Rubbed Venison with Crown Prince Squash Caponata

What you need:

Venison:

1 whole venison loin (French trimmed and sliced into chops – any good local butcher can do this)
80g dried porcini
10g dried chillies
25g caster sugar
10g sea salt
10g black peppercorns

Chianti sauce:

500ml Chianti (or full bodied red wine)
100g sugar
Pinch of ground cinnamon

Caponata:

1 medium crown prince squash (diced and roasted)
1 red onion (diced)
1 fennel (diced)
2 celery sticks (diced)
1 teaspoon dried chilli (crushed)
125g pine nuts
125g raisins (steeped in balsamic vinegar)
200g cherry tomatoes (roasted)
180g black olives (pitted)
2 teaspoons of sugar
1 teaspoon of cocoa powder
1 tablespoon freshly picked thyme

The Method:

For the Venison – using a spice grinder or pestle and mortar, grind the dried porcini, chilli, sugar, salt and pepper to a fine powder and rub into your venison. Leave to marinade in the fridge for at least 4 hours.

For the Caponota – into a hot pan, add the oil, red onion, fennel, chilli, celery and pine nuts and sauté until golden. Add the roasted tomatoes, olives, squash, sugar, raisins, cocoa powder and thyme, then cook for another 5 minutes and season to taste.

Chianti Sauce – combine the red wine and sugar in a small saucepan. Bring to the boil, then lower the heat and reduce until a syrupy consistency, add the cinnamon and leave to cool.

The exciting bit – next get your grill pan very hot and start to grill your venison for about 1 minute each side, depending on size. Leave to rest for 5 minutes. To plate, place the venison on top of the Caponata and pour on the Chianti sauce to serve.

The Perfect Match - Selvapiana is made with Sangiovese, the red grape of Tuscany. It’s fab with venison because it’s got loads of red fruit and some lovely fresh acidity. Available to buy online or in the restaurant, just ask one of our lovely staff.

Top Tip - Venison has nearly no fat, so anything over medium rare will dry it out – it’s up to you. 

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