Maison Pebe Pan Fried Venison Loin with Blackberries
Updated: May 10
Served with Mustard Potato Cake, Roast Sweetstem Cauliflower, Roasted Beetroot and a Blackberry and Red Wine Reduction
Ingredients for the Venison and Blackberry and Red Wine Reduction
1 tbsp unsalted butter
400g venison loin seasoned with salt and pepper (rested out of the fridge)
1 tbsp balsamic vinegar
100ml beef stock
50ml red wine
2 tbsp redcurrant jelly
1 crushed garlic clove
85g fresh blackberry
Ingredients for the Beetroot
2 small beetroots skin on and cubed
1 tablespoon good quality extra virgin olive oil
1 teaspoon Maldon sea salt flakes)
2 sprigs fresh thyme
Ingredients for the Mustard Potato Cake
4 Medium Maris Piper Potatoes
1 teaspoon Maille Dijon Mustard
1 small egg
Small bunch finely chopped parsley
2 finely chopped spring onions
1 Crushed garlic clove
100g Sweetstem Cauliflower
Extra Virgin Olive oil for drizzling on the Cauliflower and some Maldon sea salt flakes
Method for the Beetroot
Preheat the oven to 180 degrees.
Wash the fresh beetroot under cold running water and pat dry with kitchen paper. Remove the leaves but leaving at least 1-inch of the stalk. Try not to break the skin as they can lose some of their flavour.
Place the beetroot in a roasting tin, sprinkle with the olive oil, roll the beetroot in the oil to make sure they are well covered. Finally, sprinkle with sea salt and the thyme.
Bake in a preheated oven for 40 minutes or until the beetroot are soft but have not shrunk.
Remove the tin from the oven, then leave the beets to cool, once cooled, rub the skin away with a piece of kitchen paper (TIP: wear a pair of rubber gloves when you do this to stop your hands from turning red).
Cut away the root and stalks, cut into 1 cm cubes and place on the baking tray with the potato cakes and the sweetstem cauliflower for 2-3 minutes.
Method for the Mustard Potato Cakes
Pre heat the oven to 180 degrees.
Bring the potatoes to the boil in saucepan of salted water, and simmer until the potatoes begin to soften. Drain and mash (do not overwork the mash) add the crushed garlic, herbs, onions and the egg, season with salt and pepper gently mix.
Divide the mix into 4 portions and shape into patties approximately 1.5 inches thick and place on a lightly oiled baking tray and bake for 14 minutes then turn over add the sweetstem cauliflower drizzle with olive oil and sprinkle with some Maldon sea salt flakes an cook for a further 6 minutes or until golden.
Method for the Venison and Blackberry and Red Wine Reduction
While the potato cakes are in the oven, heat the butter in a frying pan careful not to burn the butter, cook the venison for approximately 8 mins turning over as each side browns and on how rare you like it (also consider the thickness of the meat). Lift the meat from the pan and set aside to rest.
Pour the stock in the pan, add the balsamic vinegar, redcurrant jelly, wine and crushed garlic. Stir over quite a high heat to blend everything together, then add the blackberries (keeping back 4 for decoration. and carry on cooking until they soften.
Carve the venison into slices of approximately 1.5-2cm thick
Et voila you are ready to plate