Juniper and orange seared loin of marinated venison, fondant, smoked carrot purée and red wine jus by The Hebridean Food Company
A delicious recipe for our venison loin, with a burst of citrus and the warmth of juniper spice.
The Hebridean Food Company was established in 2014 by Douglas Stewart, a lobster fisherman's son from the Isle of North Uist. His passion for Hebridean produce started at an early age when his weekends were spent on fishing boats and
sorting lobsters. His passion now is to ensure everyone in the UK is able to enjoy a true taste of the Hebrides. The Hebridean Food Company's online shop includes creel-caught North Uist Lobsters and langoustines fresh from the water, as well as organic Highland beef and Blackface lamb from small Hebridean islands, some of the most remote pastures in the UK.
https://www.hebrideanfoodcompany.com
Ingredients: Serves 4
Venison loin
800g venison loin, centre cannon
15ml rapeseed oil
1 orange for zest & juice
6 juniper berries, finely crushed
2g fresh rosemary, chopped
Maldon sea salt
Freshly-milled black pepper
Ingredients for dish
4 fondant potatoes
160g smoked carrot purée
200ml red wine jus
Method:
- Pound the orange zest, juniper and rosemary in a pestle and mortar to create a paste.
- Now roll the venison in the oil and season the venison with salt & pepper, then cover with the paste mix. Rub in the paste to make sure the meat is fully covered.
- Place in a vacuum pack bag then add the orange juice & seal.
- Cook in a sous vide at 55C for 45 minutes, reserve hot.
- To serve, remove the venison loin from the bag and sauté in some oil until golden brown.
- Heat the fondant potatoes, smoked carrot puree and the red wine jus. Place the fondant potato to one side of the plate. Spoon the smoked carrot purée onto the plate then slice the venison loin on an angle and arrange on the plate as shown in the picture. Drizzle with the red wine jus and garnish with a sprig rosemary.
In association with Taste Communications.
www.tastecommunications.co.uk
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