The full title for this was Woodland Venison With Blackberries, Roast Potato Stack & Chanteney Carrots but I guess there’s a space issue with that.
I can’t remember on timing, but experiment a bit. You can get excellent venison shoulder steaks from Leeds Market (the farm shop up Fishmongers Row is where I got mine) and it’s less expensive and tastier (in my daughter’s opinion anyway) than beef.
- Chop the spuds into Jenga blocks and season with Herbes De Provence, and soak in salt water
- Roughly chop rosemary needles and garlic and set aside to go in the spuds when roasted.
- Wash the carrots and place in cold water.
- Get a small saucepan for the jus, and add in about 4tbsp of balsamic. Add beef stock (about a pint), redcurrant jelly, pepper, a handful of blackberries, and heat gently. Leave it simmering but not boiling – the aim is to reduce it to bring the flavours together. Will take an hour or so.
- Parboil the spuds (about 20 minutes).
- Heat oven to as hot as it’ll go (warp factor 9 Mr Scott!) and prepare a roasting tin with goose fat. Put the tin in the oven.
- Take the venison out of the fridge – it needs to reach room temperature.
- Parboil the carrots.
- When the spuds are parboiled, put them in the goose fat and sprinkle with chopped garlic (about half a bulb) and roughly chopped rosemary needles. WEAR PROTECTION, HOT FAT HURTS 😛 Turn the oven down to 240C.
- The spuds will take about 30-40 minutes to roast. In this time you’re doing the venison.
- Season the venison with pepper and Herbes De Provence.
- Prepare a frying pan to searing hot and wang in a small knob of butter.
- Place the venison shoulder steaks in the pan and turn after about a minute to seal both sides. Do not cover the pan!
- Now sear the venison until it is cooked but still pink in the middle and then set aside under tinfoil to rest for a few minutes. Pour the jus in the frying pan to deglaze and leave it on a low heat. This is the point where you can go eat your starter 🙂
- (optional dependent on timing) Just before serving, sear for approx. a minute again while you pass the jus through a sieve.
- Slice each piece of venison and arrange on plate.
- Throw the rosemary and garlic into the roasted potatoes and shake, then empty out onto a plate with kitchen roll to de-grease.
- Plate up with the jenga spuds in a stack, three carrots per person, three (warm) blackberries and dribble the jus over, being careful to throw it over the side of the plate and onto the work surface.
- Go next door and stress about what your guests think of it while you hit the wine.
And now, a song courtesy of Tenpole Tudor:
(thanks Chris ;))