Saturday AM
Saturday AM

Saturday mornings from 9am

Catch up on Virgin Media Player

Roast Loin of Wild Venison, Parsnip, Pointed Black Fig with Long Pepper Jus

Sat, 21 October 2017

Roast Loin of Wild Venison, Parsnip, Pointed Black Fig with Long Pepper Jus

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