Mon, 9 January 2017
VENISON SAUCE
Serves 2-3
1 small handful of fresh thyme . Leaves picked
5 dried juniper berries
Sea salt and freshly ground black pepper
2 Shallots, peeled and finely sliced
2 cloves of garlic, peeled and finely sliced
1-2 glasses of robust red wine
200g fresh blueberries
2 large knobs of butter
5 tbsp of olive oil
METHOD
Wash venison and pat dry. With a pestle and mortar crush juniper berries, thyme,salt and pepper.Add a few olive oil then rub the mixture all over the venison.
Add the venison to a dry searing hot pan . Cook for 6-7 minutes, turning every minute, for rare.
Remove from the pan ,wrap in tinfoil and allow to rest for at least 10 minutes.
Reduce the heat under the pan and add the remaining olive oil. Add the shallots and the garlic and fry gently for around 3 minutes until translucent and tender. Turn up the heat again, add the wine, and let it reduce by half. Add the blueberries and simmer slowly for 4 minutes, then remove the pan from the heat, add the butter and melt. Season to taste.
Add the resting juices to the sauce and slice the venison into 2cm/3/4 inch slices and serve over the mash. Spoon the sauce directly over the venison. Or pass through s sieve first if preferred.
INGREDIENTS
1-2 sweet potatoes
Salt
1-2 knobs of butter (optional)
METHOD
Peel the sweet potatoe and cut into equal size chunks.
Place in a pot of cold salted water ,cover and bring to the boil. Cook for 12-15 minutes or until tender.
Use a masher or ricer to mash the potatoes. Add the melted butter , season and mix.Do not over work
GARNISH ...SWEET POTATO CRISPS
Using a mandolin or a potato peeler ,thinly slice half an unpeeled sweet potato.Sprinkle with paprika and salt and lay out on a wire rack.Bake in an oven at 120 degrees for 1 1/2 hours or until golden and crispy.
PICKLED RED CABBAGE
1/4 red cabbage,thinly sliced
1/2 red onion,thinly sliced
250 mls red wine vinegar
1 tbsp sugar
Salt
4-5 peppercorns
1 star anise (optional)
In a small saucepan add the vinegar ,sugar ,salt ,pepper and star anise. Gently heat then allow to cool.
Add the red cabbage and onion and allow to chill in the fridge for at least an hour.
