Cafe and Cellar Door
Wed - Sun: 10am - 5pm
Public Holiday: 12pm - 4pm

Restaurant - Lunch
Wed - Sat: 11am - 3pm
Sun 12pm: - 3pm
Public Holiday: 12pm - 2.30pm

Restaurant - Dinner
Fri - Sat: 6pm - 11pm

8691 West Swan Road
Henley Brook WA 6055
Tel: 9296 3444
Fax: 9296 3555
Chef's Recipes Tuesday, 16th Mar 2010
Venison Rump with Black Pudding
(4 People)
Ingredients
4x 100g Rump cuts of Venison
1L of Venison (or Beef) stock
250mL Apple Juice
250g Black Pudding (usually available in sausage form)
4x med size potatoes, very thinly sliced
1x onion
150g cheddar cheese
Method
1. Pan Haggerty
Thinly slice onion, and sautee in pan until caramelised. Layer, in a small ovenproof dish, the potatoes, cover lightly with onion and grated cheddar. Continue layering until 1.5-2cm thick, bake in moderate oven for 30 mins or until potatoes are cooked. Divide into four and keep hot for serving.

2. Jus
Combine stock and apple juice, bring to boil and reduce to a thick, dark consistency. Watch carefully so as not to overboil – reduce heat as the jus thickens.

3. Rump
Pan fry the rump of venison to preferred temperature. Towards the end of the cooking, slice the black pudding into 1cm circles, and lightly fry until browned.
Remove from pan, place the pan haggerty on the plate and the venison on top. The black pudding to top it off and drizzle with a small portion of jus.
Chef
James Ward
Emigrating from Suffolk, England in 2002, Chesters’ Head Chef James Ward settled in Perth to set up a new life with his Australian wife. From beginning his career in large London hotels, he found his niche within the small bistros in Europe and Australia, and has been committed for 13 years to the industry.

Arriving at Chesters in May 2007, he quickly slotted in as Sous Chef for 1 year, and has now been duly promoted to lead as the Head Chef at Chesters since July 2008. Bringing with him a background full of skills and knowledge, he has worked hard in creating an ever evolving menu that reflects the heart of Chesters.
Other Recipes
• Heaford Park Grill
• Chicken and Pumpkin Risotto



Click on the link above and sign up for great discounts, Swan Valley news and giveaways. It's our randomly issued newsletter for all things good in the valley (that won't fill up your inbox).

© Chesters Restaurant
Gold Plate Winner 2006, 2008 & 2009 - Licenced Casual Dining, Tourist Restaurant, Restaurant in a Winery
Winner R+CIA Awards for Excellence 2005 - Restaurant in a Winery.
Gold Plate Finalist 2004 - 2008