Chef’s Special: The Nare Hotel on the Roseland.

Richard James

Assembling the venison dish.

Venison Loin with Butternut Squash Purée, Potato Gnocchi and Girolles

Recipe by: Richard James, Head Chef, The Nare Hotel.

Richard James is proud of the new team he has assembled in his kitchen over the past year. “New people bring new ideas, ask questions and help to keep our menus fresh and ever developing. It is really important, as the diners’ expectations are high. They expect both good value and the best quality of local and seasonal food ingredients we can source.”

Vension, sourced through Celtic Fish and Game from a farm on Bodmin Moor, gives a distinct autumn feel to this dish. “I have tried to create something that is both colourful and visually appealing as it is flavoursome,” says Richard. “The potato gnocchi is a bit fancy and makes this dish special, however it can be a bit tricky to make and does take a bit of practice to do. We get many of our seasonal vegetables, such as the Butternut squash, kale and spinach from Cusgarne Organic Farm who will tell us what is available in season and we will adapt out dishes to suit.”

“From October, in our Quarterdeck restaurant, we offer set price lunches of 3 courses and coffee for £23 or two courses for £19. Lunches, and afternoon teas, are just as popular as dinner for non-residents of the hotel especially on a sunny winter’s day where the restaurant enjoys a fantastic view across the beautiful bay and Carne beach.” Richard describes the Nare’s restaurant and his menus as relaxed fine dining with modern British style. “We like to keep things simple and not to over complicated the food. In the coming winter we will be adding some traditional steamed treacle puddings, sticky toffee and bread and butter type desserts which have universal appeal.”

Potato Gnocchi:

500g Floury Potatoes

300g Rock Salt

100g Flour

1 Egg

1 Egg Yolk

Salt and Pepper

Preheat the oven too 200°C/Gas Mark 6. Place potatoes on a bed of salt, and bake for 1½ hours. When the potatoes are cooked, and while they are still hot, scoop out the flesh and pass it through a drum sieve. Sift the flour and set aside. Whisk the egg and the egg yolk together; fold in a small amount of hot potato. Then fold the egg and potato mix into the rest of the potato. Once it is completely incorporated, fold in the sifted flour, making sure to not let lumps form. Season.

Knead the mixture into a ball and then shape into rolls about 1.5cm in diameter. Cut these into sections about 2.5 cm long.

To cook Gnocchi bring a large pan of seasoned water to boil. When water is steaming, (not bubbling) add the gnocchi and leave until they float up to the top. Remove immediately and allow to cool. Toss gnocchi in oil so that the gnocchi does not stick together.

Butternut Squash Purée:

1 large squash peeled. Deseed and cut into large pieces. Place into a roasting tray, sprinkle with chopped thyme, olive oil and some salt and pepper. Place in a pre-heated oven (160°C/Gas Mark 2) until soft. Liquidise until smooth and check seasoning.

Venison Sauce:

1Kg Venison Carcass Chopped

2 Tablespoons Olive Oil

250g Venison Trimmings

50g Shallots

50g Carrots

25g Celery

1-Teaspoon Crushed Peppercorns

150ml Port

150ml Red Wine

1.5 ltr Chicken Stock

Heat a heavy bottom pan with oil. Add the venison bones and trimmings; brown them for about 10 minutes. Add the vegetables and peppercorns to the pan and sweat until vegetables get a little colour. Add the port and red wine; reduce until the liquid has evaporated. Pour in the chicken stock and cook until reduced by half, and has a consistency that coats a back of a spoon. Pass through a sieve.

Venison – 200g Loins per person:

Preheat oven to 200°C / Gas Mark 6. season the venison. Heat a teaspoon of oil in a frying pan and sear the venison. Finish in hot oven, cooking for 6 to 7 minutes, for rare meat. Take the meat out of the oven and set aside to rest.

Venison Loin with Butternut Squash



To Serve:

250g – Girolles (wild Mushrooms)

In a frying pan, sauté the cleaned girolles add the gnocchi and toss (to add a little colour). Place in the centre of plate; place a spoonful of butternut squash purée next to it. Slice Venison and arrange on top. Pour some venison sauce around.

Note: – You could add some sauté spinach and some crispy smoked bacon to this dish if you like.

For further information:

The Nare Hotel

Carne Beach, Veryan-in-Roseland, Truro, Cornwall, TR2 5P.
Tel:  01872 501111

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