Chefs from the Corinthia Palace inspire our festive appetite with some flavoursome dishes. Nothing brings people together like good food - and wine!
Stefan Hogan Executive Head Chef
Claire Giordmaina Chef de Partie
Mark McBride Pastry Chef
Seed Crusted Roast Venison Rack, Venison Pudding, Plum Chutney Pudding Filling
400gr venison shoulder, diced
125ml red wine
2 slices of smoked streaky bacon
1 small onion, diced
1 carrot, diced
1 stick celery, diced
4 garlic cloves, finely chopped
100gr cooked chestnuts (cut into bite size pieces)
400ml chicken stock Bouquet garni (bay leaf, thyme, parsley, celery wrapped in a leek and tied) Oil
4gr mixed spice
Salt & black pepper
Season the venison with salt and pepper.
Heat some oil in a heavy bottomed pan and sear the venison, getting a nice deep colour all over.
Drain off the venison and in the same pot add the bacon, onions, carrots, celery and garlic, cook for at least five minutes.
Pour in the red wine and reduce by half. Add the stock and the venison with the bouquet garni, cover and cook over a low flame for an hour (or until meat is tender).
Once cooked remove from the stove and strain the liquid into a clean pan. Return the sauce to the stove over a low flame.
Reduce until you have around 125ml. Strain over the venison to moisten the meat and allow to cool. Once cool, add in the chestnuts, check the seasoning and adjust if necessary.
250gr plain flour
In a bowl place the flour, salt and stir in the suet.
Add some cold water and with a palette knife make cutting motions to incorporate until a soft dough is formed.
Tip dough onto a clean surface that you have dusted with some flour, knead gently into a ball and cover to rest for 20 minutes. Roll out (either into individual rounds or one large round).
Line the chosen tin or ring with melted butter and place the pastry, allowing some to overlap the edges. Fill with the venison stew and cover with the remaining pastry.
Bake in a pre-heated oven set at 180 degrees for 20-30 minutes (until pastry is crisp and golden brown).
This cooking time is for the small individual rings; it will take 45-60 minutes if you are baking one large pie.
Served with roast venison rack, brushed with Dijon mustard and coated with crisp fried seeds (pumpkin, sesame and sunflower), roasted baby vegetables, butternut squash puree and a spiced plum chutney.