Venison black pudding with seared scallops

Venison Black Pudding
2 Tbsp duck fat
2 cups chopped onions
6 minced garlic cloves
50mL port
680g ground Cervena venison
250g cut small diced pork fatback
760g venison blood
¾ cup cooked rice
¾ cup cooked barley
½ cup cooked oats
½ cup parsley, chopped
1 tsp chopped sage
1 tsp chopped thyme
1 tsp chopped oregano
½ tsp ground allspice
2 tsp ground black pepper
1 Tbsp smoked paprika
2 Tbsp salt
2 eggs

Preheat the oven to 160°C. Line 2 terrine moulds with plastic wrap and set aside.
Combine duck fat, onions, and garlic in a sauté pan and sweat over low heat until very soft.
Raise heat to high and when pan is hot, add the port. Cook off the alcohol until almost dry then cool completely.
Whisk eggs in a large bowl and add the onion mixture. Add venison, pork fatback, blood, rice, barley, oats, parsley, sage, thyme, oregano, allspice, black pepper, and smoked paprika. Use a gloved hand to break up the ingredients.
Stir for 8-10 minutes until well incorporated and thickened.
Put mixture in the prepared terrine moulds, folding the plastic wrap over the top of the mixture.
Cover with 3 layers of foil and put into a high sided roasting tray.
Add boiling water to roasting tray until it comes halfway up the terrine.
Cover whole pan with foil and bake in the oven until internal temperature of the pudding reaches 70°C, about 1 hour.
Refrigerate pudding overnight, and then cut it into 1.25cm slices.

Seared Scallops
15 large sea scallops
1 Tbsp unsalted butter
1 Tbsp extra virgin olive oil
Kosher salt and freshly ground black pepper

Remove the tough abductor muscle from the side of each scallop, if you feel any grit on the scallops, rinse them under cold water.
Pat scallops dry with paper towels, season with salt and pepper.
Heat a 25-30cm non-stick pan over medium high heat for 1-2 minutes. Add oil, butter and heat until quite hot.
Pat scallops dry once more and put in pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is caramelised, about 30 seconds.
Turn scallops and sear until second side is caramelised and scallops are translucent in the middle and almost firm to the touch, about 30 seconds. Take pan off heat, transfer to a plate, and set in a warm spot.

Serving suggestion
Prior to serving, slice portions of black pudding and sear on both sides in a hot pan with oil and butter.
Top each slice with 3 scallops and place crisp pancetta in between.
Serve with cauliflower puree.
Garnish with cracked pepper and drizzle with olive oil.

Recipe kindly supplied by
Chef Simon Henry
Emberz Restaurant
Cnr Tay St & Racecourse Rd, Invercargill
03 219 9076

Photo
James Jubb