Our game festival is in full swing and we’ve been serving up delicious seasonal dishes for the last few weeks. One of the most popular is our seared loin of Wicklow venison with sticky red cabbage, Clonakilty black pudding fritter and chestnut dressing.

We thought you might like to try and recreate it at home so we’ve asked our head chef Richard to share the recipe and give us some tips to make this hearty autumn dish. There are a lot of ingredients to get to grips with to make each of the parts but it’s definitely worth the effort. This recipe will easily serve four so you’ll have lots to go around, and three very happy dinner guests.

Wicklow Venison Ingredient List

VENISON
4 pieces of loin of deer, trimmed
50g butter

CABBAGE
1 red cabbage, shredded
40g butter
300ml red wine
50ml balsamic vinegar
50ml red wine vinegar
13
150g soft dark sugar
2 tbsps. recurrent jelly
2 tsp ground mixed spice
1 bay leaf
Salt and pepper

BLACK PUDDING FRITTERS
200g black pudding
100g sausage mince
Pepper
Chopped sage
100g flour

CHESTNUT DRESSING
150g chestnuts cooked, roughly chopped
1 shallot finely chopped
1 carrot finely diced
50ml balsamic vinegar
100ml chicken stock
2 tbsp crispy bacon lardons
100ml rapeseed oil
1 tbsp chopped sage
Salt and pepper

Wicklow Venison Method

To cook the cabbage, place all the ingredients into a large saucepan, cover and
bring to the boil. Simmer for 1 hour with a lid on, check the seasoning once the
cabbage is cooked.

To make the black pudding fritter place the black pudding, sage, sausage mince
and seasoning in a food processor and blitz until well combined. Shape into
balls and pass the balls though flour, beaten egg and fresh breadcrumbs. When
needed deep fry for 2-3 minutes until golden brown.

To make the dressing, sweat the shallots and carrot in a saucepan, add the
vinegar and stock and bring to the boil, then add the chestnuts and bacon to
warm through. Finish with the oil and sage, season and serve warm. Drizzle the dressing around the plate.

Preheat the oven to 180 ° C/ gas mark 4.

Sear the seasoned venison loin in a hot frying pan with a large knob of butter
until golden brown, then cooking the oven for 3-4 minutes, remove from the
oven and rest for at least 5 minutes.

To serve, place a spoonful of cabbage in the centre of the plate, slice the cooked
deer and place onto the cabbage, top with the black pudding fritter and spoon
dressing around the plate.

We think that Richard has made the Wicklow venison recipe and method something that anyone can recreate at home. Be sure to let us know if you try out it and send us a picture of your best effort!

If you’d prefer to let someone else take care of the cooking we’re happy to take your reservation and leave the hard work to Richard and the team in the kitchen. You can make a game festival booking here, and if game isn’t your preferred taste you can check out our full range of menus here.

 

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We're Back!

Suesey Street Reopens On July 1st

And we couldn’t be happier. First of all, thank you for your patience. It has been a challenging few months but we are delighted to say that we'll be opening our doors to guests from July 1st, and we can’t wait to see you. We do hope you got to sample our ‘Stay at Home Supper Club’ throughout the lockdown and you will still be able to order some of our house favourites direct to your door over the next couple of months but if you’re feeling like getting out of the house for a fine dining lunch or dinner then book online or give us a call.

Our GM, John Healy, Chefs, Sommelier, Wait Staff and Office Team have been working hard over the past 3 months to make sure that the Suesey Street you come back to is as good as, if not better than, the Suesey Street you know and love. We will have some amazing new dishes for you to try and some of our classics that you can’t live without.

Your safety and the safety of our staff is paramount so we will be following all HSE and recommended Health & Safety Guidelines in order to keep you all safe and comfortable. Be sure to keep an eye on any and all safety signage throughout the restaurant and have respect for all of the other diners that will be joining you as we reopen. As always, you can expect a very warm welcome from all of the Suesey Street Team.  We're looking forward to seeing lots of familiar faces and some new ones too. 

Make your first post-lockdown dining experience one to remember and BOOK NOW! 

Suesey Street Reopening, July 1st 2020

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