- Farmstead Venison Haunch 5
- Everyday Favourites Unsalted Butter 80g
- Raw Beetroot 250g
- Jus-Rol Puff Pastry Block 200g
- Maldon Sea Salt 10g
- Arran Caramelised Onion Chutney 100g
- Banana Shallots 4
- Dows Ruby Port 200ml
- Thyme 5g
- Blackcurrants 80g
- Essential Cuisine Premier Veal Jus 40ml
- Water 200ml
- Red Cabbage - 3mm sliced 300g
- Everyday Favourites Red Wine Vinegar 40ml
- Tate & Lyle Dark Soft Brown Sugar 50g
- Everyday Favourites Cracked Black Peppercorn 1g
VENISON HAUNCH WITH PICKLED CABBAGE, BEETROOT & BLACKCURRANT
VENISON HAUNCH WITH PICKLED CABBAGE, BEETROOT & BLACKCURRANT
Venison recipes are becoming more popular in recent times as venison becomes a more mainstream meat in the UK. With flavours and cooking methods to suit a range of skill sets, why not give this Venison haunch with pickled cabbage, beetroot & blackcurrent recipe a try for yourself?
Ingredients
Method
1. Cook the beetroot until tender, peel and wedge
2. Add 20g butter to a small sauté pan along with the onion
chutney, cook until foaming, then add the beetroot wedges.
Top with puff pastry and bake at 220˚C until golden and then
turn out and keep warm"
3. Sauté the venison in 20g butter and seasoning and keep warm
4. Using the pan you cooked the venison in, add 30g butter, shallots
and thyme and then cook for 10 minutes, then add the port and
reduce by half, add the jus and blackcurrants"
5. Add the water, simmer and reduce again. Pass through a fine
sieve and then season with 5g of salt and finish with a few
reserved blackcurrants and 10g of butter"
6. Pickle the red cabbage with the red wine vinegar, brown
sugar, 5g salt and black pepper - leave to infuse for 6 hours"
7. To assemble the dish, place the beetroot tart on the plate, top with the venison haunch and then the pickled red cabbage, serve with a drizzle of sauce and fresh thyme.
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