Venison with a blackberry and apple sauce and fondant potatoes

02.08.2017
  • Serves 10

Ingredients

  • ◆ Farmstead Venison steaks 196-224g 10
  • Shallots 100g
  • Gourmet classic red cooking wine 300ml
  • Essential Cuisine Premier Veal Jus 300ml
  • Everyday Favourites redcurrant sauce 100g
  • Blackberries 400g
  • Apples 400g
  • White Potatoes 10
  • Seasoning

Method

  1. Remove steaks from the chiller, season and bring to room temperature.
  2. Pre-heat oven to 180 degrees.
  3. Peel and turn the potatoes so they will sit in a gastronorm, place the potatoes into a ½ gastronorm and add the stock and melted butter and place into the oven for 30-40 minutes until cooked through and golden brown.
  4. Finely chop shallots and soften in a frying pan for 2-3 minutes. Add the red wine, veal jus and redcurrant sauce and reduce by half.
  5. Cut & peel apples into thin slices and add to the pan with the blackberries and cook for a further 2 minutes. Remove from the pan and allow to rest.
  6. Add the venison steaks to the pan and brown all over for 3-4 minutes.
  7. Transfer the steaks into the oven for 3-4 minutes until pink. Remove from the over and leave to rest.
  8. Place the fondant potatoes on a plate with the sliced venison on top and drizzle over the sauce.
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