Loin of Venison with Blackberry Sauce using Nestlé Chef Stocks

Kevin Kindland

Kevin Kindland

25th September 2018

Loin of Venison with Blackberry Sauce using Nestlé Chef Stocks

Loin of Venison with Blackberry Sauce using Nestlé Chef Stocks

Ingredients

  • Serves 4
  • 4x160g loin of Yorkshire venison
  • Sea salt
  • Pepper
  • Olive oil
  • Roasted butter
  • 20g CHEF:registered: Roast Seasoning Liquid
  • 20g butter
  • Creamed Cabbage
  • 2 large savoy cabbages, finely sliced & blanched
  • Olive oil 2 onion dice
  • 1 carrot dice
  • 1 stick of celery dice
  • Salt
  • Pepper
  • Purple Potatoes
  • Cooked salted water
  • Oil
  • Salt pepper
  • For the blackberry sauce
  • 225g blackberries
  • 30g CHEF Signature Red Wine Reduction
  • 250ml CHEF:registered: All Natural beef Stock
  • 250ml CHEF:registered: All Natural chicken Stock
  • 2g CHEF:registered: Gastrique Seasoning Liquid
  • Few knobs of cold butter
  • Sea salt and freshly ground black pepper

Method

Preheat the oven to 180c.
Cream cabbage
Sweat off onion carrot and celery in olive oil
Add blanched savoy
Add cream
Boil cream to thicken
chill
Blackberry sauce, place three quarters of the blackberries, Red Wine Reduction
Beef & chicken stock in a heavy-based saucepan and bring to the boil. Cook for about 10 minutes until the blackberries have softened. Push the mixture through a fine sieve and discard the
seeds and pulp. Return the sauce to the saucepan with the Gastrique and boil again until
reduced by half and thickened to a smooth sauce. Check the seasoning and season Taste
Roasted butter mix Roast Seasoning Liquid With butter and set aside
Season venison, Heat the olive oil in a frying pan set over a high heat and sear the
meat for 1-2 minutes on each side. Roast the venison in the oven for 5-7 minutes until
medium rare. It should feel slightly springy when pressed.
Remove the venison to a warm plate; lightly cover with foil and leave to rest for a
further 5 minutes. Bush with the roast butter
Gently reheat the sauce cook for a few minutes, then add the butter, a few knobs at a
time, and whisk in. The sauce will become shiny and glossy add the remaining
blackberries.
Reheat the creamed cabbage sever on the side
Roasted the purple potatoes and slice
Slice the venison thickly and arrange on warm plates Pour over the blackberry sauce to serve

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