Recipe for loin of muntjac venison
Ingredients:
2 tbsp olive oil
2 loins of muntjac venison
2 onions, thinly sliced
few thyme sprigs
2 tbsp olive oil
1 ½kg floury potato, peeled and sliced thinly
425ml vegetable stock
1 tbsp olive oil
1 tbsp balsamic vinegar
150ml stock (if stock not available from the venison bones then this can be made with a half stock cube and hot water)
2 tbsp redcurrant jelly
1 garlic clove , crushed
85g fresh or frozen blackberries
1 broccoli
A bottle of good red wine (A northern Rhone such as Crozes Hermitage goes well with venison).
Method:
Day before
Cut the venison into portions. Place in a bowl with 2 tbsp olive oil, and season with salt and pepper. Cover. Place in the fridge.
About an hour before eating
Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).
Spread a layer of potatoes over the base of an oiled oven proof dish. Sprinkle over a few onions. Add another layer of potates. Repeat. Finish with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.
About 30 minutes before eating
Remove the venison from the fridge and allow to come up to room temperature.
Open the wine.
Warm some plates
About 15 minutes before eating.
Heat the oil in a frying pan, cook the venison for 4 or so minutes, then turn over and cook for 3 or so minutes more, depending on how rare you like it and the thickness of the meat. Lift the meat from the pan and set aside to rest in warm place. Cover with tin foil to keep warm.
Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften.
Steam the broccoli.
Shortly before serving, inspect the venison and return any juices to the sauce.
Serve the venison, potatoes and broccoli. Pour a glass of wine. Enjoy.
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