Recipes
Date posted: 17/08/2018
Ingredients
| Ardgay Game venison loin | |
| Blackcurrent jam | |
| Stoats Rustic apple & raspberry muesli | 200g |
| Slightly salted butter | |
| Shallots blanched peeled | 4 |
| Baby carrots blanched | 3 |
| Cooked baby beets | 3 |
| Cylinder shaped potatoes | 3 |
| Blackberries | 3 |
| Blueberries | 6 |
| Asparagus spears | 4 |
| Red wine jus | 100ml |
| Crispy parsnips |
Method
- Trim any excess sinew from the venison loin and season
- Blanch off the vegetables ready to be cooked in butter
- Heat the red wine sauce in a pot and add the brambles leave to one side
- Heat some oil in a pan and brown the meat, once it has been browned all over add a large knob of butter reduce the heat and baste the meat in the foaming butter turning several times, finish it off in the oven at 170oc for a min and a half, return to the warm butter and baste again before resting
- Heat a knob of butter in a pan then add the vegetables, season and warm them through.
- Arrange the vegetables on a plate then slice the venison into nice medallions, place carefully on the vegetables then spoon the sauce around the plate (be generous)