It is now only 4 days to go till we turn 5 years (the company anyway). The recipe we are sharing with you today has seen us through many demos and festivals with laughs from the audience as we pour in a whole bottle of port for the sauce. Venison is a great meat to cook with, packed with flavour and available to source sustainably. It has a rich flavour and is best served medium to rare – well done would bring out the livery flavour of game. We are serving this simply with our chocolate and port sauce, 2 purees and greens. 

You will need:

  • 3 finely chopped large shallots
  • 1 large sweet potato
  • 1/4 tsp vanilla extract
  • 2 medium beetroot
  • 2 generous handfuls of kale
  • 1 teaspoon of dried thyme
  • 75g pancetta lardons
  • 2 venison steaks
  • 250m port
  • 250ml beef stock
  • 100g black currants or blackberries
  1. Start by making the jus: fry the pancetta in a dry hot pan
  2. As the pancetta releases its oil and is starting to turn golden brown, add 3/4 of your shallots and all the thyme
  3. When the shallots are starting to colour, add the port and reduce by two thirds
  4. Then add the stock and reduce again by a half
  5. Pop the black currants in and leave to bubble until reduced by a further half
  6. Strain the jus pushing all the juices through with a non metal spoon
  7. For the sweet potato puree: Chop the unpeeled potato into large chunks and boil in salted water until cooked
  8. Blend with enough water to create a lovely puree and season to taste and add the vanilla, keep warm or reheat for service
  9. For the beetroot puree: boil the beetroot whole until a cutlery knife goes though easily, love to cool slightly
  10. The skin comes of easily at this point, just use a kitchen towel to tub it off
  11. Chop into small chunks and blend with enough water to get the desired consistency, season to taste and keep warm or reheat for service
  12. In the meantime prepare your kale
  13. Blanch the kale in salted boiling water for 2 minutes, strain and leave on the side
  14. Heat a little olive oil in a pan, and add the rest of your shallots
  15. When they start turning golden brown add the kale
  16. For the meat, take out of the fridge at least 20 minutes before cooking to allow it to come to room temperature
  17. Pour over some rapeseed oil and season with salt
  18. Heat a little more oil in a pan and when smoking, add the steaks
  19. Keep turning to get even colour and cook for 6-8 minutes on each side (if the steaks are quite fat, just brown them in the pan and pop into a hot oven for 10-15 minutes)
  20. To serve, start with the purees, top with kale, sliced and rested meat and pour the jus around and enjoy as a great alternative to a Sunday roast.

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