Roasted Venison with truffled walnut pesto | Roasted pears with brazil nuts and Pedro Ximénez cream
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Roasted Venison with truffled walnut pesto, stuffed mushrooms, stout-glazed onions, baked and crushed celeriac, and cavolo nero
Roasted pears with brazil nuts and Pedro Ximénez cream
by Philip Howard
Synonymous with this time of year is British venison from Fallow deer which Philip has decided to use for this dish. Pairing that with the meaty and full flavoured French celeriac which he crushes and serves as a nubbly purée. You also make hasselback potatoes, generously herby stuffed mushrooms, and organic, British cavolo nero. To finish an already fabulous feast is a truffled walnut pesto, which uses AOC Noix de Grenoble, grown in the Isere valley in France, which are rightly considered some of the best in the world: perfectly dry, crunchy, and very aromatic.
For dessert, you make a dish of roasted pear, drizzled with toffee sweet Pedro Ximénez sherry and sprinkled with golden roasted Brazil nuts. If that wasn't enough, lashings of whipped cream adorn the pears.
Award-winning wine expert Matthew Jukes has paired this with a 2018 Carignano, Syrah, Mourvèdre blend from Languedoc in France. Deep, dark wells of black fruit in this brooding red are more than up to the task of jousting with this splendid rump of venison and its truffle, stout and celeriac henchmen.
Matthew Jukes also naturally suggests a bottle of champagne with the Christmas feast boxes. He pitted each great Champagne House against each other in a glorious, vinous gladiator contest and the last warrior standing was Charles Heindsieck. The perfect partner for a toast, or to help you along in the kitchen.
|Total time||3 hours|
|Experience level||3/3 - You like a challenge|
|Specific equipment||blender, potato masher|
|Allergens||gluten, milk, tree nuts, sulphur|
Unfortunately, Wild Radish isn’t yet suitable for those with severe allergies.