Venison loin fillet with blackberry sauce and roasted roots
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Cook Time
40 minutes
Ingredients
-
Venison loin fillet
Salt and pepper
Neutral oil e.g. rapeseed
50g butter, cubed
2 garlic cloves
Bunch of thyme
Small punnet of blackberries, reserving a few for decoration. / 2 tbsp blackberry jam
Splash of red wine
100ml beef stock
Knob of butter
2tsp sherry vinegar
2 tbsp neutral oil
Sprigs of thyme
1 tsp fennel seeds
Beetroot, peeled and sliced into wedges
Carrots, peeled and sliced vertically
1 tbsp honey
Zest of 1/2 orange
Ingredients for the blackberry sauce
Ingredients for the roots
Directions
Preheat oven to 100c.
Rub the venison with oil and season. Place on a lined baking tray and cook until the internal temperature reaches 48c. Wrap in foil and set aside.
Increase the oven temperature to 175c.
Coat the vegetables in oil, salt, pepper, thyme and fennel seeds. Roast for 25 minutes before finishing with honey and orange zest.
Place a frying pan over a high heat and add a slick of oil. Sear the venison all over before adding the butter, thyme and garlic. Baste with the butter for 2-4 minutes, until the internal temperature reaches approx. 56c. Remove the venison from the pan.
Over a medium heat, splash the red wine into the pan and add the blackberries or jam. If you have fresh blackberries, thoroughly squash the fruit. Add the beef stock and allow to reduce for a few minutes until the sauce thickens, stirring occasionally. When you have reached the desired consistency, strain the mixture to remove the blackberry seeds. Add the vinegar, butter and seasoning to taste.
Serve the venison with root vegetables, fresh blackberries and blackberry sauce.
Wine Pairing:
Indulge in Chateau Argadens Bordeaux 2018
With its rich gamey flavour Merlot and Cabernet Sauvignon are the perfect grapes to pair. This wine has a lovely blackberry tang which marries with the blackberry sauce and brings out the earthy notes of the root veg.
