Hairy Recipe: Loin of venison with a blackberry and sloe gin glaze
LOIN OF VENISON WITH A BLACKBERRY AND SLOE GIN GLAZE SERVED WITH CLAPSHOT ROSTI AND PARSNIP CRISPS.
INGREDIENTS; SERVES FOUR (generous Scottish portions!)
1KG LOIN OF VENISON, OFF THE BONE
250GMS STREAKY SMOKEY BACON
100ML CHICKEN OR OTHER STOCK
1TBS SLOE GIN
500GMS OLD POTATOES (grated)
500GMS TURNIP (Grated)
250 GMS CARROT (grated)
50 GMS MELTED BUTTER
SALT AND PEPPER
1 PARSNIP SLICED THINLY INTO CRISPS.
GREENS OF SOME DESCRIPTION IF YOU FANCY
First get the clapsot rosti on the go. Clapshot is the mixed root mash you have with haggis and very fine it is too. This is a variation, i put a bit of carrot in mine and it is cooked in a rosti potato cake. It works very well and the root veggies go great with the venison and the fruity sauce. Mix the grated veg and place in a clean tea towel, roll it tightly in a ball and squeeze out all the water and juice. Break up the compressed ball and stir in the melted butter and season well. In a lightly oiled frying pan press the rosti into a cake about one cm thick and simply leave it to cook to a golden brown, when cooked on one side flip it, pancke style, and cook the other side, you have a disc of crispy lovelyness and juicy in the middle, you can do these in trendy cooking rings but a bigger cake is easier and i quite like the slices.
Trim the venison of any sinew, stretch the rashers of bacon really thin using a knife to flatten them. Cut the loin into slices about 2 cm thick, nice noisettes, or nuggets of meat, around the sides wrap a rasher of bacon, secure with a cocktail stick. Fry in a lightly oiled pan, the venison will stay juicy with the bacon and get a slight smokey taste. Cook as you wish. About 3 mins each side, gentle cooking, for medium done. When cooked set aside to rest. Into the meat pan deglaze with the stock this will lift off all the tasty burn’t bits and incorperate them into the sauce. Add the blackberries and poach for a couple of minutes. I squash them a bit with the back of a fork in order to release the juice. Add the sloe gin, bring to the boil and reduce for a minute or two. Season to taste. The crisps are easy, just fry the parsnip slices in some hot oil. The crispyness is a good contrast to the rest of the dish.
To serve, on a wedge of rosti place the venison, top with the sauce, and some parsnip crisps. I always do a green vegetalble as well so it doesn’t all look a bit beige! The dish has a great deal of levels of taste to it.