Roasted venison with haggis and redcurrants in a bitter cho

Yield: 1 servings

Measure Ingredient
8 \N Medallions of venison
25 grams Butter; unsalted
\N \N Black pepper
6 \N Juniper berries; finely crushed
500 grams Haggis
2 \N Shallots; chopped
2 \N Cloves garlic
100 millilitres Red wine
25 millilitres Malt whisky
150 millilitres Venison stock
100 millilitres Port
\N \N Sprinkle of nutmeg; grated
50 grams Redcurrants
25 grams Bitter chocolate
25 grams Butter


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.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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