Wed, 22 November 2017
Ingredients:
4 x 150g loins of venison – trimmed
2 tablespoons of vegetable oil
2 springs fresh rosemary
Sea salt & black pepper for seasoning
Method:
Heat a pan over high heat, add oil and venison & season.
Lower heat to medium and brown venison on all sides.
Place venison on roasting tray add rosemary and cook in the oven for 5 min @ 180 degrees for rare, 10 min for medium, 12 min for medium well and 15 min for well done.
Remove , keep warm and let it rest for 5 min ( keep juices).
Cut each loin into 3 slices.
Carrot & Star Anise Puree
Ingredients:
4 carrots peeled & chopped
2 shallots peeled & diced
1 clove garlic peeled & crushed
2 star anise – whole
100g butter
100 ml veg stock
Method:
Heat a pot over medium heat, add butter ( melt do not brown).
Add carrots, shallots, garlic, season and cook slowly over low heat for 5 min.
Add stock and star anise. Simmer for 20 min until carrots are tender.
Remove star anise, liquidise in a food processor until smooth.
Candied Almonds
Ingredients:
100 g sugar
100ml water
100g almonds
Method:
Heat a pot over heat and add water and sugar
Melt and add almond. Place mixture on to a baking tray lined with grease proof paper.
Place in oven @ 160 degrees for 10 min or until almonds are golden, remove from oven and leave to cool.
Port Jus
Ingredients:
100 ml beef stock( or stock cube)
2 tea spoons balsamic vinegar
100 ml port wine
Method:
Over a high heat add the port, balsamic vinegar and stock to the roasting tray that the venison was cooked in
Reduce over medium heat for 5 min until reduced and strain.
