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Recipes  Venison Loin of Welsh Venison with blackcurrant & Rosemary just served on a bed of parsnip & apple m
Loin of Welsh Venison with blackcurrant & Rosemary just served on a bed of parsnip & apple m
Created by admin, Monday, 29 November 1999
Description
Methods/steps
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Ingredients
2lb loin of Welsh venison
12oz parsnips
12oz potatoes
8oz Bramley apples
2 oz crème fraiche
Butter
Salt
Pepper
Bunch of fresh thyme
Rosemary, finely chopped
Small punnet of blackcurrants
Juice of half a lemon
2 fl oz orange juice
½ tbsp sage
Notes |
Loin of Welsh Venison with blackcurrant & Rosemary just served on a bed of parsnip & apple mash
Method
- Seal the meat for 1 minute each side on a high heat in a frying pan. Then transfer to the oven and roast for about 12-15 minutes until tender. Leave to rest for about 3 minutes. Slice and arrange on the parsnip mash. Drizzle jus around plate and finish with parsnip crisps and a bay leave.
- Part cook potatoes in slightly salted water. After 10 minutes add parsnips. With 5 minutes to go add apple. Cook until tender. Drain and dry. Add a little butter, 2oz crème fraiche. Salt and pepper to taste.
- Bring orange, lemon and honey to the boil and add blackcurrants. Simmer for 30 seconds. Sate the shallots for approx 2 minutes. Season to taste. Add rosemary and sage to the reduced stock.
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Reviews
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Devised by Neil Mackenzie, Head Chef, Queens Head - Finalists Game Category, Pub Chef Awards 2005