Loin of venison with pancetta, violet potato, spiced red cabbage, braised salsify in red wine, bitter chocolate and port sauce

Alan Murchison

Alan Murchison

18th January 2011

Loin of venison with pancetta, violet potato, spiced red cabbage, braised salsify in red wine, bitter chocolate and port sauce

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 Loin of venison with pancetta, violet potato, spiced red cabbage, braised salsify in red wine, bitter chocolate and port sauce recipe a try for yourself? By Alan Murchison from L'Ortolan

Ingredients

  • Venison Loin
  • 400g venison loin
  • 12 slices extra thin pancetta
  • 50ml olive oil
  • 75g unsalted butter
  • Venison marinade
  • (see basics 4)
  • Bitter chocolate sauce
  • (see basics 143)
  • Garnish
  • 12 pieces diced beetroot
  • (see basics 39)
  • 12 glazed salsify
  • (see basics 81)
  • 300g spiced red cabbage
  • (see basics 21)
  • 160g violet potato puree
  • (see basics 82)
  • glazed blackberrys
  • (see basics 83)
  • deep fried celery leaves

Method

Venison Loin
400g venison loin
12 slices extra thin pancetta
50ml olive oil
75g unsalted butter
Venison marinade
(see basics 4)
Bitter chocolate sauce
(see basics 143)
Garnish
12 pieces diced beetroot
(see basics 39)
12 glazed salsify
(see basics 81)
300g spiced red cabbage
(see basics 21)
160g violet potato puree
(see basics 82)
glazed blackberrys
(see basics 83)
deep fried celery leaves

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