- 1 piece of venison haunch (about 150g) + trimming for the sauce
- 2 Piccolo parsnips, peeled
- 1 potato
- 2 stalks of kale
- 160g butter
- 5 sprigs of rosemary
- 1 butternut squash
- 1 bulb of garlic + 2 cloves
- 100ml red wine vinegar
- 100ml water
- 75g sugar
- 2 star anise pods
- 1 cinnamon stick
- 1 punnet of blackberries
- 50g shallots, diced
- 1 carrot, diced
- 10 pink peppercorns
- 100g button mushrooms
- 250ml red wine
- 300ml game stock
1. Wash the blackberries and place in a container.
2. Place the vinegar, water, sugar, star anise and cinnamon in a pan and bring to the boil.
3. Once boiling, remove from the heat and allow to cool completely. When cold, pour it over the blackberries, cover the container and allow to infuse for at least 12 hours.
1. In a pan, put 60g of butter and caramelise the venison trimmings. When they are nice and golden and the trimmings start to stick to the bottom of the pan, add the shallots and carrots and let them caramelise too.
2. Then add the peppercorns and mushrooms and cook for about 5 minutes.
3. Next, deglaze the pan with the red wine and let it reduce by half making sure to scrape all the sticky bits from the bottom of the pan.
4. When the wine is reduced, add 80ml of the pickled blackberry liquid and let this simmer for 5 minutes.
5. Then add the game stock and simmer for 30 minutes skimming the surface whenever necessary.
6. Pass the sauce through a sieve into another saucepan and put back on the heat to let it reduce until it coats the back of a spoon. Season to taste.
1. Cut the butternut squash in half. Score the flesh and remove the seeds.
2. Place half a bulb of garlic into each squash half and add the rosemary. Add some oil, salt and plenty of black pepper and place the butternut squash on a baking tray.
3. Roast in the oven at 180c for about 45 minutes (until soft to touch).
4. Allow to cool down and remove the pulp from the skin. Discard the rosemary and garlic.
5. Blend the butternut squash pulp until smooth.
1. Cut the potato into the desired shape.
2. Heat a pan with some oil. When the oil is really hot, add the potato and cook for about 5 minutes each side until golden.
3. Add 70g of butter, 1 clove of garlic and a sprig of rosemary and baste for a couple of minutes.
4. Add the vegetable stock, put a lid on the pan and simmer the potato for about 25 minutes until the potato is tender and ready to serve.
Cook and Serve
1. Put a pan of salted water on to boil.
2. Once the water is boiling, put in the parsnips and boil for about 5 minutes. Remove and leave in a tray.
3. Season the venison.
4. Heat a pan of oil and when really hot add the venison. Seal each side and add a clove of garlic, rosemary and 30g butter and gently baste for 1 minute.
5. Put the venison into the oven and cook 3 minutes on each side.
6. In the meantime, in a hot pan of oil, cook the parsnips with some salt and pepper.
7. Remove the hard stalk from the kale and boil for 1 minute. Drain it and add it to the pan with the parsnips.
8. Once the venison is ready, remove from the pan and let it rest for about 4 minutes.
9. During this time, reheat the potato purée and the sauce to which you can add a few blackberries
10. Slice the venison and plate up.