Preparation time: 25 mins
Cooking Time: 4h 30 mins
- 500g Butter
- 4 x 8oz Boneless Saddle Venison
- 6 x Banana Shallots
- 2 x Large Carrots
- 100ml White Wine
- 200ml Chicken Stock
- 50ml Single Cream
- Maldon Sea Salt
- Freshly Cracked White Pepper
- Bunch of Rosemary
- Bunch of Thyme
- 4 x Cloves of Garlic
- 5 x Tablespoons Olive Oil
- 3 x Tablespoons of red current Jelly
- Dash of Balsamic Vinegar
Venison: 24 hours prior to cooking marinade in Olive Oil, Garlic & Sprig of Rosemary. Sear in hot pan until evenly browned. Finish cooking in oven at 160c for 8 minutes. Once removed from oven, rest for 10 minutes. Keep pan to deglaze for jus
Savoyarde Potatoes: 4 x Medium Sized Potatoes. 500ml Single Cream. Pinch of Nutmeg. 4 x Cloves of Garlic (Crushed). 1 x Chicken Stock Cube. Pinch of Salt. Pinch of Pepper
Boil Cream: Add Nutmeg, Garlic, Chicken Stock Cube & Pinch of Salt. Peel Potatoes and cut into rectangular blocks. Each block then to be evenly sliced long ways, retaining original rectangles. Pour over cream. Cook for 25 minutes – 30 minutes at 160c (Until Cooked).
Roast Carrots: 2 x Large Carrots. Peel and cut into four even sized rectangles. Cook in butter, thyme & garlic.
Shallot Puree: Peel and sliced. Cover with white wine and sprig of Thyme. Reduce White Wine. Add Chicken Stock. Reduce by half. Add Cream. Liquidise. Pass through sieve. Add Salt and Pepper to taste .
Red Wine Jus: Deglaze Venison pan with one glass of red wine. Reduce by half. Add 3 tablespoons of red current jelly. Add dash of Balsamic Vinegar. Add Sprig of Rosemary and simmer for five minutes. Pass through sieve. Season to taste .