Cooking With Game

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    Loin of venison with a blackberry and sloe gin glaze served with rosti and parsnip crisps

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    Loin of venison with a blackberry and sloe gin glaze served with rosti and parsnip crisps

    Post  Admin on Mon May 10, 2010 11:16 am

    Prep time. Up to 30 mins.
    Cook time. 20 to 30 mins.


    Ingredients
    For the venison
    250g/9oz smoked streaky bacon, pounded thin with a knife handle or rolling pin
    1 kg/2lb 2oz venison loin, fat trimmed
    1 tbsp olive oil
    For the glaze
    110ml/4fl oz chicken stock
    110g/4oz blackberries
    1 tbsp sloe gin
    salt and freshly ground black pepper
    For the rösti
    500g/1lb 2oz old potatoes, grated
    500g/1lb 2oz turnip, grated
    250g/9oz carrot, grated
    50g/2oz butter, melted
    salt and freshly ground black pepper
    2 tsp olive oil
    For the parsnip crisps
    vegetable oil, for frying
    1 parsnip, thinly sliced
    To serve
    150g/5oz sugar snap peas
    200g/7oz green beans
    olive oil, for drizzling
    salt and freshly ground black pepper

    Method
    1. For the venison, cut the loin into medallions about 2cm/¾in thick.
    2. Wrap a piece of bacon around the side of each venison medallion, securing with a cocktail stick.
    3. Heat the oil in a frying pan, add the venison and fry on each side for about 3-4 minutes, or until cooked to your liking. Remove from the pan and leave to rest on a warm plate.
    4. For the blackberry and sloe gin glaze, add the stock to the pan and deglaze, scraping the bottom of the pan with a wooden spoon to incorporate the caramelised meat juices.
    5. Add the blackberries and poach for 2-3 minutes, mashing them lightly with the back of a fork.
    6. Add the sloe gin and bring to the boil, then reduce the heat and simmer for a further 2-3 minutes. Season with salt and freshly ground black pepper.
    7. For the rösti, mix the grated vegetables together and place in a clean tea towel. Roll the towel tightly into a ball and squeeze out all the water from the vegetables.
    8. Break up the ball of vegetables into a bowl and add the melted butter. Season with salt and freshly ground black pepper and stir well to combine.
    9. Press the mixture into a patty about 1cm/½in thick.
    10. Heat the olive oil in a frying pan and add the rösti. Fry for 2-3 minutes on each side until golden-brown and crisp.
    11. For the parsnip crisps, cover the base of a deep sided frying pan with about 3cm/1¼in of vegetable oil. Carefully drop the parsnip slices into the hot oil and fry until golden-brown and cooked through. Drain on kitchen paper.
    12. Bring a pan of water to the boil and cook the the sugar snap peas for two minutes and the green beans for 3-4 minutes. Drain and toss with a drizzle of olive oil, salt and freshly ground black pepper.
    13. Cut the rösti into four pieces and place a piece in the centre of four serving plates. Top each rösti with the venison, a spoonful of sauce and some parsnip crisps. Place the greens alongside and serve immediately.

      Current date/time is Sun Jun 25, 2017 6:09 am