Sat, 21 October 2017
ingredients:
180g Venison loin
Parsnips
White Onions
For the Port & Red Wine fig reduction:
4 Black Figs
100ml Red Wine
100ml Port
50g Sugar
Cinnamon 1 Stick
5 Black Peppercorns
For the Long Pepper Sauce:
1g grated long Pepper
10g sugar
10g vinegar
50g port and red wine fig reduction
200ml of Venison sauce or stock
method:
1. Remove venison loin from saddle, remove sinew and portion to 150g (or ask your butcher to do this for you)
2. Add oil to a pan and heat it, place the venison on the pan and seal it on all sides. Discard the oil.
3. Add a knob of butter, some thyme and garlic
4. Allow butter to lightly brown, remove venison and cook in the oven at 170 degrees/ Gas mark 4 to your liking.
5. For the fig reduction, place all ingredients except fig in a sauce pan and bring to the boil
6. Add Figs and cook until soft (about 6/7 minutes). Leave the sauce aside till required
7. For the parsnips, wash throughly and roast in a pan until coloured on all sides
8. Place in the oven and cook for 15/20 minutes
9. For the white onions, cut in half and seal on the pan until caramelised
10. Season and place in the oven to cook for 15/20 minutes
11. Remove meat from the oven and allow to rest.
12. For the pepper sauce, roast off the long pepper
13. Add 10g of sugar and 10g of vinegar and bring to the boil, add in 50g port & red wine fig reduction and 200ml of the venison sauce or stock
14. To plate, remove venison and vegetables from the oven
15. Check seasoning, place sauce on plate, cut venison, place vegetables around the plate