- 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
Recipe: Venison, Blackberry, Confit potatoes by chef Adam Handling
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: [email protected]
Ingredients
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
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