Tip : If you are planning to serve this venison dinner, allow yourself 2 days to prepare. Much can be made a day ahead and refrigerated. Then the day of the party, just reheat and place on serving plates.
Ingredients
- 1 1/2 lb Loin of venison
- 2 tbsp unsalted butter
Venison Marinade
- 1 onion peeled and coarsely chopped
- 2 carrots peeled and coarsely chopped
- 6 pepper corns
- 4 whole cloves
- 2 sprigs parsley
- 2 sprigs thyme
- 2 sprigs rosemary
- 1 tbsp kosher salt
- 1 bay leaf
- 2 cups red wine
- 2 tbsp brandy
Red Wine Syrup
- 1 cup red wine
- 1/2 cup red currant or black currant jelly
- 1 pinch ground black pepper
Vegetable Puré
- 6 carrots peeled and diced
- 1/2 celeriac (celery root)peeled and diced (optional)
- 1/2 turnip peeled and diced
- 1-2 tbsp unsalted butter
- kosher salt and freshly ground black pepper
- 1 recipe Cauliflower Pure
Vegetable Garnish
- 4 small baby carrots
- 1 handful mushrooms chanterelle or other light firm fleshed mushroom
- unsalted butter
Fresh Garnish
- 1 handful blackberries
- 1 apple 1/2 in wedges other half diced
- 1 handful mache or other baby greens
Instructions
- Gather all ingredients before starting recipe.
Venison
- Peel and chop onions, carrots, celery and place in a non metallic dish. Add bay leaf, 2-3 sprigs thyme and 2 sprigs of rosemary.
- Place venison on top of vegetables and pour on a robust red wine such as a cab, and 2 tablespoon of brandy. Cover with cling wrap and refrigerate over night, Turn the venison in the marinade a couple times during that time,
Root Veg Mash
- Peel and dice carrots, turnip, celeriac, place in a medium sauce pan, cover with water and bring to a boil. Turn down heat to a fast simmer and cook for 15 minutes, or until the vegetables are soft.
- Drain, add butter and whip with an immersion blender until it's smooth, turn into a microwave safe dish and store overnight in the fridge.
- Make Cauliflower Pure and turn into a microwave safe dish and store overnight in the fridge.
Red Wine Sauce
- Pour 1 cup of robust red wine, such as a cab into a small sauce pan. Bring to a boil, then reduce until the wine is barely simmering. When the wine has reduced by half, add a half a cup of red or black currant jam and a generous pinch of ground black pepper, stir to combine, and simmer for another 5 minutes, or until the sauce is smooth and coats the back of a spoon. Remove from heat and set aside until ready to serve.
Cooking Venison
- Remove from marinade and dry all over, allow to come to room temperature.
- Heat a skillet over medium high heat for 2-3 minutes until the pan becomes hot. Add a plash of canola oil, season the venison all over. Add the meat to the pan and sear 1 minute on each side.
- Add 2 tb of butter and baste the venison for 8 minutes. Remove from skillet and allow the venison to rest on a board for 10 minutes,
Final Prep
- Peel carrots, rinse under cold water and cover with cling wrap. While venison is resting, microwave on high for 1 minute, drain and place under cold running water to stop the cooking, set aside until ready to serve,
- Reheat all veggies and purees while the venison is resting,
- Slice and dice apple.
- Sauté mushrooms in 1 tablespoon of butter over medium high heat.
- Reheat red wine sauce.
Plating
- Slice venison and add 2 slices per plate.
- Arrange root vegetable mash, celery puré, carrots and mushrooms to one side.
- Finish with red wine sauce, apples, blackberries and a few mache leaves.