This is a good Autumn/Winter dish using top quality Irish ingredients as our focal point.
List of ingredients (Metric Quantities)
Venison Loin
800g Venison Loin cut into 4 even portions
2 tsp Donegal Rapeseed Oil
40g Salted Butter
Seasoning
Candied Chestnuts
12 Chestnuts
75g Caster Sugar
75mls Water
Broccoli Puree
150g Broccoli chopped
Seasoning
Tender Stem Broccoli
8 pieces Tender Stem Broccoli
20g Salted Butter
Seasoning
Blackberry Chutney
200g Frozen Blackberries
75g Red Onion diced
8g Garlic Puree
½ Red Chilli diced
3 Juniper Berries finely ground
100mls Cider Vinegar
80g Demerara Sugar
Garnish
8 Fresh Blackberries halved
Red Vein Sorrell [optional]
Method
Venison Loin
- Heat up a pan with the oil
- Season the venison with salt and pepper
- Place in the pan and colour the venison on all sides
- Add the butter and baste it regularly until is cooked to your liking
- Leave to rest for 5/6 minutes in a warm place before serving
Candied Chestnuts
- Make a stock syrup by boiling the sugar and water together
- Add your chestnuts and cook on a low heat for 10 minutes
- Strain and leave the chestnuts to cool
Broccoli Puree
- Bring a pot of water to the boil and add salt
- Add the broccoli and cook until tender but maintaining its bright green colour
- Remove the broccoli and place in a food blender
- Start to blend and add some of the cooking liquid until the desired consistency is achieved
- Season to taste and strain the puree through a fine sieve
Tender Stem Broccoli
- Using the same water as for the puree return to the boil and add the tender stem broccoli
- Cook until tender and toss in the butter and season
Blackberry Chutney
- Place all ingredients except the sugar in a pot
- Cook for 1 hour on a low heat
- Blitz the mixture in a food processor until smooth and strain through a fine sieve
- Return to a clean pot and add the sugar on a low heat and cook until a jam consistency is achieved
