Pan roasted venison Denver Leg noisettes

Recipe by Chef Michael Coughlin


Chefs note: the subtle flavours and leanness of farmed raised venison, lends itself to having rich flavoursome sauce, this can be achieved by using a good brown meat stock and reducing it down o form a sticky intense glaze and with the addition of cream or butter to finish the sauce prolongs the flavours on the palate for a more sensational finish


For the noisettes:

Season the noisettes with salt and a generous grind of fresh ground black pepper, drizzle with olive oil  and set aside until required.

For the noisettes: oil out a small size muffin tray  with a vegetable spray, and randomly lay a slice of prosciutto into each  one and poke down to form a rough styled tartlet, place into a preheated 180°c oven until crisp approx 15 minutes, remove and cool on a cake rack until required.

For the puree:

On a gentle heat, sweat the sliced onion and fennel bulb in butter until translucent. In a separate pot place the celeriac into boiling salted water and cook until tender, drain well and place into food processor along with the  fennel & onion, blend until smooth, pass though a sieve into a clean saucepan. Using a rubber spatula or a wooden spoon  whip in the butter and cream until silky smooth and creamy, correct seasoning with salt & pepper, place aside keeping hot until required.

To complete:

Preheat a heavy based sauté pan until smoking hot, place in the noisette with a little extra oil and sear for approximately 2 minutes on each side until medium rare, remove from the pan and place on a tea towel in a warm place to rest. Drain of the surplus oil from the pan, add in the butter along with the anchovy and garlic and gently fry for 60 seconds. Add in the tarragon vinegar and reduce until almost evaporated, add in the glaze and bring back to the boil. Add the tomato, cream and chives, heat but don’t boil and keep hot until required.


Serves 6

Preparation: 30 mins

Time to cook: 30 mins

Pan roasted venison Denver Leg noisettes



12 Denver leg noisettes @60gm

To taste Salt & pepper

60 ml Olive oil

6 Prosciutto slices



600g Celeric, peeled, 1 inch cubes

1 cup Fennel bulb, sliced

1 med White onion, peeled, sliced

2 Garlic cloves, peeled, sliced

20g Butter


150ml Cream

50g Butter

To taste Salt & pepper


The Sauce

30g Butter

2 Anchovy fillets, chopped

2 Garlic cloves, peeled & crushed

60ml Tarragon vinegar

200ml Beef or venison glaze

1 cup tomato, skinned, deseeded, diced

80ml Cream

1 tbs Chives, fine chopped

To taste Salt & pepper 


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