Loin of Wicklow Venison

Fri, 9 November 2018

Derry Clarke was in the kitchen with this delicious recipe for loin of Wicklow venison, savoy cabbage, beetroot and blackberries and natural yoghurt.

Method:

·         4 x 150g Loins of venison – trimmed

·         2 Tablespoons of vegetable oil

·         2 Sprigs of fresh rosemary

·         Sea salt & black pepper for seasoning

·         100g Blackberries

·         30ml Balsamic vinegar

·         150ml Red wine

·         1 Tablespoon brown sugar

·         1 Beetroot diced

·         100g Natural yoghurt

Iingredients:

Heat a pan over high heat, add oil and venison. Season and lower heat to medium and brown venison on all sides.

Place venison on roasting tray, add rosemary and cook in the oven at 180°C. Cook for 5 minutes for medium rare, 10 minutes for medium, 12 minutes for medium well and 15 minutes for well done.

Remove and keep warm. Let it rest for 5 minutes (keep juices). Cut each loin into 3 slices.

In the meantime, wash the cabbage and remove the outer leaves. Cut the root out of each leaf and blanch in boiling water for 30 seconds. Strain and refresh in iced water. Dry on a paper towel.

Heat a pan with a little butter and toss leaves. Season with salt and pepper.

Reduce red wine and balsamic over low heat until it is reduced by half. Remove from heat and add the beetroot and berries. Season.

Place cabbage on plates, then venison, spoon over the beetroot and berry dressing and finish off with a teaspoon of natural yogurt.