Hoof and Shell

Preparation Time: 20 min
Notes: These are ideal for a dinner party and may be prepared in advance and retained in the refrigerator.

Serves 4

 250 g Fillet of Venison ( sliced into 8 allowing two slices per portion )
8 Fresh King Scallops
30grm Unsalted butter
4 sprigs of thyme
4 Bay leaves
60 ml Roman Vianigre100 grms
Paxton and Whitfield’s “Rachel min wt” Goats cheese 200 grms Virgin Puff Pastry ( rolled out into 4 approx 18 cm x 4 cm strips)
Halen Mon Smoked sea Salt and fresh ground black pepper +egg wash

Vegetable casserole

2 Onions
3 cloves Garlic ( crushed )
6 ripe tomatoes ( chopped )
2 red peppers ( de-seeded and sliced thinly )
2 tblsp Tomato Puree
¼ tsp smoked Paprika30 ml Olive oil
Halen Mon Smoked sea salt  and freshly ground black pepper


1/ Prepare the vegetable casserole by placing the olive oil into a heavy based pan and heat
2/Add the Onion and cook gently covered  for 5-6 mins, then add the garlic, cooking for a further 4 mins.
3/Add all the remaining ingredients , cover and cook gently for 25-30 mins.
4/ Remove from heat then leave to cool .
5/Heat a clean frying pan and add the butter ,season the venison with the salt and pepper and place into the hot pan, searing and browning very quickly ( approx 10 seconds on each side) then  remove with a spoon and place on a clean plate.
6/ Season the fresh scallops and place into the same pan as the venison and sear very quickly, remove and place onto a plate .
7/ Place the vinegar into the pan and wash out, reducing the vinegar to a syrup, before turning off the heat . To compile the dishTake 4 scallop shells and place the scallops and venison on the base Top with vegetable casseroleAdd the bay leaves and thyme and top with a slice of goats cheese and drizzle over the reduced vinegar .Cover with the second scallop shell to make a sandwichBrush the scallop shells with egg wash and place the puff pastry all around to seal the gaps, brushing a little more egg wash around the pastry for colour. Place the scallops into the pre-heated oven at 180 – 200  dg and cook for approx 7- 8 mins  .When ready place onto a plate and remove the lid to release  all the steam , aromas and flavour ! 
Serves: 4
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