Ingredients
1 loin of Venison - 1.5-2kg
1 red onion - finely chopped
1 clove of garlic - finely chopped
A few sprigs of Thyme
25gm unsalted butter
2 tbl spoons olive oil
200 cl beef or veal stock
200 cl Deakin Cabernet
Handful of black currants
50gms dark chocolate
300 grms potatoes - peeled and finely sliced
I onion finely sliced
Knob of unsalted butter
300 gm beef stock
Savoy cabbage - shredded
2 carrots - peeled and diced
Celeriac - peeled and diced
100gm - smoked bacon lardons
25gm unsalted butter
100 cl dbl cream
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Method |
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Turn on oven to 180 C.
Season the venison with salt and pepper brush with olive oil and sprinkle with thyme - leave to infuse.
Soften the onion in some olive oil, add garlic then add Deakin Cabernet and reduce by half - add stock and simmer to reduce, add small pieces of chocolate until all dissolved, finish with some black currants. Leave warm.
Line a oven dish with slices of potato, then top add a layer of sliced onion, repeat to fill dish, pour on the stock. Add a few knobs of butter and season with salt and pepper. Place in oven for 35 mins
Cook the bacon, carrot and celeriac in the butter until soft - add the cabbage - stir and simmer. Season and leave warm.
Brown the venison in a ribbed oven proof pan - transfer to the oven an cook for 20 mins.
On a warm plate - place a round mould in the centre of the plate, spoon on the cabbage, spoon the sauce around the cabbage. Add some of the potato on top of the cabbage. Slice the venison and arrange evenly on top of the potato.
Serve with a large glass of Deakin Estate Cabernet Sauvignon.
Recipe by Jason Baillie
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