Recipe: Venison, Blackberry, Confit potatoes by chef Adam Handling

Shelley Sofier

Les Vergers Boiron

Premium Supplier 29th November 2018

Recipe: Venison, Blackberry, Confit potatoes by chef Adam Handling

Venison recipes are becoming more popular in recent times as venison becomes a more mainstream meat in the UK. To get your free sample of LVB fruit puree like the one used in this recipe - please email:


  • Venison loin
  • Confit potatoes
  • (1 potato per portion)
  • As required Hard herbs – thyme, bay etc
  • As required, Olive oil
  • As required, Garlic
  • Blackberry sauce
  • 500ml chicken stock
  • 100g chicken wings
  • 2 cloves of garlic
  • 100ml Les vergers Boiron Blackberry puree
  • As required Sprig thyme
  • As required Bay leaf


Venison Loin:
• To prepare – by seasoning and pan fry it to sear on both sides
• When seared, add butter, garlic and fresh thyme
• Place in a preheated oven for 6mins at 160°C
• Remove from the heat and rest for a further 6mins – don’t rush this as it will affect the taste
Confit potatoes:
• Cut to a fondant style
• Place in a little pot with olive oil, garlic and hard herbs
• Poach very slowly until the knife glides through the potato
Blackberry sauce:
• Roast off the chicken wings
• Add chicken stock with the garlic, thyme and roasted wings
• Allow to reduce by a third
• Pass the sauce through a sieve
• Skim the fat off
• Add blackberry puree at the end

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