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: brandambassadoruk@boironfreres.com

Ingredients

  • 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

Method

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

You may also like...

22-01-2020 11-06-19.jpg
#recipe

Fried Zeppole with nutella

The Nutella Breakfast Club

Panfried Halibut Image (1).jpg
#recipe

Pan-fried Halibut with lobster tortellini, seafood bisque and caviar

Nitin Pawar

Panna Cotta Image.JPG
#recipe

Buttermilk Panna Cotta

Nitin Pawar

Venison and its own haggis.jpg
#recipe

Venison, its own haggis, chanterelles, leeks, beetroot, basil pesto, truffled jus

Paul Wedgwood

Pigeon, haggis, neeps and tatties.jpg
#recipe

Pigeon, haggis, neeps & tatties

Paul Wedgwood

Calamaretti-848x477.jpg
#recipe

Calamari, Cream Of Taggiasca Olives And Pecorino Cheese, With Hazelnut Ice Cream

Special Ingredients Ltd

White_Pizza–Portrait_2_RT_72dpi.jpg
#recipe

Blonde Pizza - Roasted Squash, Kale Pesto and Cashew

Unilever Food Solutions UK

ruy;.PNG
#recipe

Lamb with White Wine, Anchovy Boulangere, Goat’s Curd and Black Olive Crumb

CHEF

Michelle Trusselle0897.jpg
#recipe

Set nutmeg custard, Jamaican wine poached plums & ginger crumble

Adam Handling

Hay baked celeriac (1).jpg
#recipe

Celeriac, grapes, verjus, autumn truffle

Stephan Toman