Serves 4
Wine match: Trinity Hill Gimblett Gravels Syrah 2010
Venison
800 gram Venison Back Steak
1 tspn Flaky Sea Salt
1 tspn Ground Black Pepper
1 tspn Ground Juniper Berries
15mls oil
Pre-heat oven to 180C. Mix salt, pepper and Junipers in a bowl and spread on a flat tray. Roll Venison through the Juniper mix. Heat a heavy based fry pan and quickly sear the Venison on all sides. Place Venison on an oven tray and cook in oven for 10 mins, remove from oven and tray and rest for 5 mins. Don’t over cook. Cut into 8 slices and serve with Parmesan potatoes, jus and relish.
Parmesan Thyme Potatoes
4 Large Potatoes, peeled
2 Tblspn Parmesan cheese
1 Tspn finely chopped thyme
2 Tblespns butter
Salt and Pepper
Dice the potatoes into 15ml cubes. Place the potatoes in a pot of cold water, bring to boil and cook for 5 mins. Strain. Heat butter in a fry pan and sautee potatoes until golden. Toss in parmesan, thyme, salt and pepper. Serve.
Red Wine Jus
250 mls Good quality Beef stock
150mls Trinity Hill Syrah
2 finely chopped shallots
1 sprig thyme
6 Black peppercorns
Place all ingredients into a saucepan and
reduce to 1/3 the original amount, strain and serve.
Beetroot Relish
55 grams Caster Sugar
2 tspns Butter
2 Finely chopped shallots
2 Tblspns red wine Vinegar
2 Tblspns red wine
1 small spig thyme
3 Juniper berries
1 cooked beetroot finely diced
Water
Put 2 Tblspns water into a sauce pan, add the sugar, stir until dissolved, cook until golden. Remove from heat. Carefully add all other ingredients (it will splutter violently) except beetroot. Bring back to the boil, add beetroot and 250ml water, simmer 25mins until liquid has almost evaporated.