The Crown at Woodbridge, Suffolk


Special Offers
Late Availability

Crown Latest

Soda Bread Food Demonstration.

3pm this Friday 25th April

Read more >>


Book a Room Reserve a Table

The Crown, Thoroughfare
Woodbridge, Suffolk, IP12 1AD
t. 01394 384242
f. 01394 387192
info@thecrownatwoodbridge.co.uk
© The Crown at Woodbridge


Follow us on Twitter Follow us on Facebook Follow us on Google Plus

VENISON HASH WITH POACHED EGGS

 

A lovely weekday supper dish which eats lovely with a tarragon-rich béarnaise sauce and simple dressed watercress or glam it up with home-made Boston-style baked beans (I suggest omitting more meat in your chosen beans recipe, save perhaps a scant handful of smoky pancetta cubes, otherwise it is too rich).

 

 

In terms of the requisite cooked venison, I suggest you follow the twice-cooked ‘steak’ recipe up until it has been pressed in the refrigerator. Slow bake the garlic bulb in advance of cooking the hash. And do start poaching the eggs once the onions are softening.

 

Small bunch of flat leaf parsley, stems and leaves separate

2 red onions, peeled, halved and roughly sliced

Good rapeseed oil

4 medium baking potatoes, pre-baked

350 – 400g cooked venison

Flesh of 1 bulb garlic, slow baked in foil until tender

Tsp each of wholegrain and Dijon-style mustards

Unsalted butter

4 very fresh duck eggs

 

Method

 

Finely slice the parsley stems. Roughly cube your peeled potatoes and venison. Add a good glug of oil to a hot frying pan over a low-medium heat, add in the stems and onions and continue cooking until softened. Add in the potatoes and venison, frying over a medium heat, stirring occasionally, until very hot. Fold in the mustard and garlic and cook for another minute or two, adding a knob or two of butter if it starts to stick. Before serving, roughly shred the parsley leaves and stir through. Serve and top each plate of hash with a poached duck egg.

(To poach eggs, crack an egg into four separate tea cups, bring hot water and a splash of cider vinegar to a simmer, swirl vigorously but carefully with a whisk and slip in the eggs swiftly. Cook for three minutes or to your liking, keeping the water to a light simmer)