Venison Loin with Beetroot, Black Pudding, Parsley Puree with Port and Rowan Sauce
Serves 4
Method:
Peel the rind of the orange, trying to keep the pith off, then cut into fine julienne. Blanch three times in boiling water for 30 seconds each time, then refresh. Squeeze the juice from the orange, set aside. Boil the beetroots for about 1 hour or until tender, peel and allow to cool. Now grate coarsely and drain well. Now add the orange rind, juice, tarragon, vinegar, butter, salt and black pepper. Reheat when ready to serve.
For the sauce brown the venison bones on all sides, now add the bacon, leek, carrot, onion, thyme and cook until browned. Now add the rowan jelly and red wine, reduce for 2 minutes, now add the chicken stock. Continue reducing to about 100ml. Now add the port and reduce for a couple of minutes. Now add the demi glaze. Strain all the bone and vegetables and put the sauce into a medium pan and simmer until it starts to slightly thicken, now whisk in the butter .
To make the parsley puree soften the onion in olive oil and put into a liquidizer, add the lemon juice, parsley, garlic and a little chicken stock if required and puree until smooth. and put through a sieve.
To make the Potato Puree cut the potatoes into medium dice and cook in simmering water for 10 minutes approximately (or until soft) and drain well. Heat the milk to a simmer. Put the potato through a ricer or a sieve, then add the butter, simmered milk, mix well and season.
Cut the venison into 2 pieces. Season well. Brown all aver in a sauté pan, then put into the oven at 200C for 8 minutes then remove and allow to rest for 5 minutes. Cut the black pudding into 4 cm rounds then sear both sides.
To serve put a small spoon of beetroot with the black pudding onto. Put slices of venison with potato puree on the side, put a drizzle of parsley purée on the venison, then the sauce.
