Cooking With Game

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    Loin of Wild Highland Venison On Roast Balsamic Arran Beetroot.

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    Loin of Wild Highland Venison On Roast Balsamic Arran Beetroot.

    Post  Admin on Sat Sep 29, 2012 11:48 am

    Ingredients
    900 g Saddle of Venison
    1 tbs Olive Oil
    Salt & Pepper
    2 tbs Balsamic Vinegar
    250 g Scotch Beetroot (already cooked & peeled), quartered in length
    1 tbs Sugar
    50 ml Port
    2 Sprigs of Rosemary

    Method
    Pre-heat oven to 200C.
    Cut the venison into 4 portions, rub with a little oil & season.
    Seal in a pan and set aside.
    Place beetroot onto an oven tray, and spoon in the sugar & vinegar.
    Roast for 15 minutes, and then roast venison for 7 minutes.
    Allow venison to rest for 10 minutes in a warm place.
    In the pan in which you sealed the venison, pour in the port & rosemary
    Bring to boil, add a little water and then reduce. It should reach a syrupy consistency.

    To Serve
    Place beetroot onto the plate, slice venison over the top.
    Spoon some pan juices over the meat.


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