Recipe: Slow Roasted Venison Loin, Garlic Mash & Red Wine Jus

Serves: 4 people

Preparation time: 20 minutes

Cooking time: 2 hours

Ingredients:

Garlic Mash

• 4 large King Edward potatoes
• 2 small garlic cloves
• 500 ml double cream
• Salt & pepper

Beetroot & Shallot Relish

• 4 medium beetroot
• 4 medium banana shallots
• Dry white wine
• Olive oil
• 2 tsps chopped parsley

Red Wine Jus

• 500ml Beef stock – home made or good quality shop bought
• 250ml Red wine

Venison Loin

• 1¼lb Venison loin (silver skin removed)
• Salt & pepper

Method:

Start with the Beetroot & Shallot Relish

1. Wash beetroots and cover in tin foil. Roast in oven at 120°C for 1 – 1½ hours. Leave in the foil to cool enough to peel (the skin should peel off easily).
2. Whilst the beetroot are cooking dice the shallots finely. Place in a pan and cover with the wine and reduce until almost a dry pan. Place in a liquidiser, small dice the cooked beetroot and add to the liquidiser with the parsley.
3. Turn on and gradually add olive oil – don’t over liquidise – so slightly chunky and rustic (relish, not puree).

For the Garlic Mash

1. Place potatoes in a saucepan, cover with water, bring to the boil and simmer for 15 minutes. If using smaller potatoes simmer for less time.
2. Place potatoes on a tray in oven (180°C) for around 25 – 35 minutes.
3. Scoop potato out of the skins and mash. Bring cream to boil and beat into the mash slowly with the garlic, in intervals, to desired consistency. Season to taste

Venison Loin

1. Season with salt & pepper, rub some olive oil over meat, place on a rack on a baking tray and slow roast in oven 130°C for 30 – 40 minutes.
2. Remove and rest 

Red Wine Jus

1. Place beef stock in a saucepan and reduce by half
2. In another saucepan place red wine and reduce until a syrup. Add reduced wine to the stock. Depending on which red wine used you may need a little honey adding if jus is slightly bitter.
3. Season to taste.

Cavolo Nero

1. Strip leaves from stalk, pull apart or chop into smaller pieces.
2. Blanch in salty water for 1 minute. Pan fried in a little butter until soft.

Carve the venison to required thickness – plate with vegetables and mash – coat with jus.

Thank you to The Cliffe at Dinham Hotel in Shropshire for providing the recipe.