This simple venison dish is packed with flavour. The beer brings great bitterness, which is rounded off beautifully with the fruit and chocolate.

Serves 2

Sauce

  • 1 sprig of thyme
  • 1 small onion, cubed
  • 1 clove of garlic, thinly sliced
  • 50ml whisky
  • 100ml Innis&Gunn beer
  • 350ml beef stock
  • 4 blackberries
  • 4 squares of chocolate
  • Salt and pepper to taste
  • 50g unsalted butter

The rest:

  • 6 Jerusalem artichokes
  • 1 small onion, roughly cubed
  • 600ml beef stock
  • 1 venison steak (loin or ribeye)
  • 1 pickled walnut, sliced into rings

Method

For the sauce:
Heat a pan and fry the onion and thyme until golden brown
Add the garlic and fry for a minute
Pour in the whisky and beer and then reduce by two thirds
Add the stock, chocolate and blackberries and reduce by two thirds again, strain, squeezing as much blackberry juice out
Boil until syrupy, keep warm
When ready to serve, keep the sauce on a low simmer and add the butter, little bit at a time, whisking it into the sauce

For the venison:
Bring the meat to room temperature before cooking (leave out the fridge at least 10 minutes)
Heat a large glug of oil to a very high heat
Season with salt on both sides and fry for 2-4 minutes on each side for rare or 5-7 for medium finish
Do not try to move the meat, just leave it to self-release
We recommend cooking it rare to medium/rare
A crispy and brown finish, together with a firm outer layer will signal this
Leave to rest for 5 minutes, slice and serve

For the puree:
Heat a large glug of oil in sauce pan
Chop the Jerusalem artichokes just before cooking to avoid discolouration (don’t bother peeling them, just make sure you wash them properly)
Add the onion and artichokes with a large pinch of salt until the edges have caramelised
Add stock
Simmer until the artichokes are cooked and soft (adding more stock or water if necessary)
Add the vegetables to a blender and pour in enough of the cooking liquid to produce a smooth thick puree
Season to taste

To serve:
Start with the puree, top with the sliced venison, pickled walnuts and pour over the sauce