Great British Menu ™
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Venison Loin with Haggis Bonbons
Venison Loin with Chestnut and Walnut Crumb, Haggis Bonbons, Roast Potatoes, Glazed Parsnip, Parsnip Puree, and Cafe au Lait Gravy
Hannah created a dish inspired by a Sunday roast. She coated venison loin in a chestnut and walnut crumb, describing it as "kind of like stuffing but on venison." She made haggis bonbons using a pre-made haggis mix, roast potatoes fluffed up in the style her dad taught her, a whole glazed parsnip, parsnip puree, and parsnip crisps. Her sauce, which she called cafe au lait, was a beef gravy with amaretto, whiskey, peppercorns, lashings of cream, and red wine. She finished with crispy kale and red cabbage. At the pass, Hannah made several last-minute tweaks: she stole breadcrumbs from the haggis bonbon coating to add more texture to the venison crumb, added crispy kale as a new element, and switched from pan frying her venison to finishing it on the plancha for extra char. Adam tasted her sauce base during cooking and flagged it as too sweet, warning that reducing it further would intensify the sugar. Hannah described her potatoes as "as close as I can get it" to her dad's standard. When asked if her venison dish was better than Jun's, she candidly said "I don't think mine is better than his."
Adam Handling (Score: 6): "The best thing on your dish, I am going to call Hannah's sauce. I thought it was delicious, and it brought the dish together. I couldn't taste the parsnip puree that you just drizzled on. The potatoes were crispy and well seasoned. However, they were inconsistent sizes. Too much like a roast dinner. Your venison loin was seasoned well, but it was not seared correctly. The venison crumb was underwhelming. Half your dish was good. The other half needed a little bit of work. I know you can do it." Peer scores: Jun 8, Orry 7. Orry said there were a few technical errors but overall it was tasty. Orry also noted the venison was a bit acrid on the outside from heavy charring on the plancha, giving a burntness to it. Orry suggested it would have been nicer if she had made her own haggis. The sauce received universal praise from all tasters.
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