Argyll roast loin of venison
This recipe is by Mike Weir, Chef aboard Glen Etive
550-650grms Venison from the Loin (Churchills of Dunoon)
¼ turnip small dice
2 carrots small dice
½ Savoy cabbage finely shredded
100 grms of diced pancetta
120 ml red wine
85 ml port
350 ml game stock
1 banana shallot finely diced
2 sprigs thyme
1 star anise
1. Pre heat oven to 220 degree's celsius.
2. Bring pot of water to boil, season, add diced carrot and turnip and cook, until just cooked, remove from water and plunge into cold water. Once cold strain veg in a colander and set to one side.
3. Put cabbage into same boiling water, until just cooked, then remove and put into cold water, once cold, drain cabbage in a colander and gently squeeze to get excess water out. Then add to the carrot and turnip and leave to one side.
4. Put Pancetta into a cold frying pan over a hight heat and cook till just a light golden brown, remove from pan and put unto kitchen roll.
5. Remove excess fat from pan and keep to one side, add port, red wine, shallot and cloves,thyme and star anise to frying pan for a few minutes over high heat and stir. Then pour all from frying pan into a saucepan along with the game stock, on high heat and bring liquid to boil and reduce by half. Set to one side.
6. Heat heavy frying pan on high heat, add half of reserved pancetta fat to pan and sear the loins of venison, turning until brown on all sides, remove from pan and put unto a baking tray, season and roast in the oven for 5-10 minutes depending how rare or well done you want the meat. Remove from oven and place on a cooling rack to rest.
7. In a frying pan over a medium heat, add remaining pancetta fat to pan, and reheat the pancetta and vegetables, until hot, but not coloured, adjust seasoning and if you prefer you can add a knob of butter.
8. Heat the sauce up again, check seasoning and if a bit tart, add some redcurrant jelly to sweeten slightly, if you require a thicker sauce add some arrowroot to correct consistency, strain through fine sieve into a jug.
9. Put venison back in oven for 2-4 minutes to reheat, spread four warm plates out, put vegetables in centre of plate, take venison out of oven and slice not too thin, allow 4-5 slices per portion, put slices on top of the vegetables and pancetta. Spoon sauce over and around the plate and serve.
10. Can serve creamy mash or baby roast potatoes with this dish.
A nice Merlot goes well with this dish !!!