Roasted venison with haggis and redcurrants in a bitter cho

1 servings

Ingredients

QuantityIngredient
8Medallions of venison
25gramsButter; unsalted
Black pepper
6Juniper berries; finely crushed
500gramsHaggis
2Shallots; chopped
2Cloves garlic
100millilitresRed wine
25millilitresMalt whisky
150millilitresVenison stock
100millilitresPort
Sprinkle of nutmeg; grated
50gramsRedcurrants
25gramsBitter chocolate
25gramsButter

Directions

SAUCE

Put the haggis on to heat through slowly.

Place the shallots, garlic and juniper berries in a pan and sweat off for 1 minute. Add redcurrants (keeping some back for garnishing), red wine and port, reduce by half. Add venison stock and reduce until you get the required consistency.

Strain the sauce through a fine sieve and put back on the heat. Add nutmeg, whisky, butter and chocolate and keep warm.

Roll medallions in the pepper and juniper berries. Heat the butter in a pan, add the venison when it is nice and hot. Seal on both sides. Remove from the pan and place in a hot oven for 3-4 minutes. To serve, remove the haggis from the pan and put two spoonfuls in the centre of the serving plate.

Place the venison on top and spoon over the sauce. Garnish with some redcurrants and parsley.

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