Yorkshire Venison with Purple Potato, Honey Roast Parsnips, Creamed Cabbage & Blackberry Sauce
- 1:20 TIME
- 4 Portions
4x160g loin of Yorkshire venison
A pinch of sea salt (season to taste)
A pinch of pepper (season to taste)
50g olive oil
250g soft butter
1 bulb of garlic
30g CHEF® Signature Red Wine Reduction
250ml CHEF® All Natural beef Stock
250ml CHEF® All Natural chicken Stock
4tsp CHEF® Roast Seasoning Liquid
4tsp CHEF® Gastrique Seasoning Liquid
50g CHEF® Roast Seasoning Liquid
1 large savoy cabbages, finely sliced & blanched
2 Onion diced
1 Carrot diced
1 Parsnips diced
1 stick of celery dice
2tsp CHEF® White Wine Reduction
100g Single Cream
500g Purple Potatoes
Prep Time: 40 minutes Cooking Time: 40 minutes
- Sweat off onion, carrot, parsnip and celery in olive oil.
- Add savoy cabbage.
- Add cream to cover & white wine reduction.
- Boil cream to thicken & season to taste.
- Place three quarters of the blackberries, red wine reduction, beef & chicken stock in a heavy-based saucepan and bring to the boil.
- Cook for about 20 minutes until the blackberries have softened.
- Push the mixture through a fine sieve and discard the seeds and pulp.
- Return the sauce to a clean saucepan add the gastrique and roast seasoning boil again check the seasoning to taste.
- Mix roast seasoning liquid with 150g butter and set aside.
- Peeled & cut in wedges and blanched for 6 minutes in the blanching water when ready chill in ice water.
- Roast the parsnips in oil, salt and roasting butter finishing with honey.
- Blanch the purple potatoes in the blanched water for 16 minutes, Chill in ice water.
- Cut the purple potatoes in half.
- Roast the purple potatoes in oil, salt and roasting butter.
- Season venison.
- Heat the olive oil in a frying pan set over a high heat and sear the meat for 1-2 minutes on each side.
- Add 100g butter till foaming with thyme & garlic basting over the venison.
- Roast the venison in the oven for 5-7 minutes until medium rare. It should feel slightly springy when pressed.
- Remove the venison to a warm plate; lightly cover with foil and leave to rest for a further 10 minutes. Brush with the roast butter.
Final assembly/plating up
- Gently reheat the sauce and cook for a few minutes, then add the butter, a few knobs at a time, and whisk in.
- The sauce will become shiny and glossy add the remaining blackberries.
- Reheat the creamed cabbage served on the side
- Slice the venison thickly and arrange on warm plates pour over the blackberry sauce to serve.
Don’t over cook venison, remember to rest it & try buy local venison.