Venison leg steak served with beetroot risotto.

Ingredients

  • risotto:
  • 2 small to medium fresh beetroot
  • 2 cloves of garlic
  • 2 tblsp onion
  • 2 tblsp carrot
  • 2 tblsp celery
  • 50 ml red wine
  • 300 ml chicken stock
  • 90 g arborio rice
  • 20 g parmesan
  • 1 tblsp greek yoghurt
  • 2 tblsp olive oil
  • 10 g butter
  • squeeze lemon juice
  • salt and black pepper
  • blackberry sauce:
  • 90 g blackberries (european)
  • 100 ml chicken stock
  • 30 ml madeira
  • 1 tblsp brandy
  • 5 g butter
  • squeeze lemon juice
  • salt and black pepper
  • pinch of sugar
  • venison and marinade:
  • farmed venison leg steak (downpatrick)
  • 0.5 a carrot sliced
  • 0.5 a small onion (sliced)
  • 2 juniper berries
  • 0.5 a clove garlic (sliced)
  • sprig thyme
  • bay leaf
  • 25 ml red wine
  • 25 ml olive oil
  • splash sherry vinegar
  • oil and butter (to cook)
  • salt and black pepper
  • celeriac and apple puree:
  • 110 g celeriac
  • 40 g cooking apple
  • 300 ml chicken stock
  • 10g butter
  • splash double cream
  • salt and white pepper
  • parsnip crisps:
  • 1 parsnip
  • 1/2 tsp fine salt
  • 1/2 tsp curry powder
  • glazed carrots:
  • 1 carrot
  • 5 g butter
  • garnish:
  • blackberries
  • micro greens

Method

  • Risotto
  • Peel and quarter 1 beetroot, peel garlic, place in a tinfoil pocket with some olive oil and salt. Bake in oven for 20 to 25 minutes at 220°C.
  • Juice other beetroot in juicer.
  • Warm Chicken stock.
  • Finely dice onion, celery and carrot, sweat in oil and butter for a few minutes, add red wine, beet juice, stirring till liquid is absorbed by the rice.
  • Slowly add Chicken stock in small amounts while stirring for about 20 to 25 minutes liquid absorbed, rice is just under al dente.
  • Chop baked beetroot and garlic, add to the risotto.
  • Add Parmesan cheese, geek yoghurt, taste and season, lemon juice, maybe a little more beetroot juice. Cover with foil or a lid.
  • Blackberry Sauce
  • Blitz blackberries and sieve, add a pinch of sugar. Reduce stock and Madeira for a few minutes, add brandy and fruit, reduce to thick sauce, add butter, lemon juice and season (about 12 minutes).
  • Venison
  • Chop vegetables, crush pepper and juniper and put all ingredients into Tupperware with meat and marinate for 20 minutes. Heat oil and butter in frying pan.
  • When butter froths, add steak and pan fry for 3 minutes or so on each side. Let meat rest for 4 minutes and slice.
  • Celeriac and Apple Puree
  • Chop celeriac and apple into cubes, cover with milk and cook till soft (about 12 minutes).
  • Strain mix and blitz, adding cream. Taste, season, keep warm in oven dish at 100°C.
  • Parsnip Crisps
  • Use peeler to get thin slices of parsnip. Fry at 180 degrees C for 2 to 3 minutes, drain on kitchen paper, mix salt and curry powder and season.
  • Glazed Carrots
  • Cut carrot into 2 barrels. Blanch carrots in stock whilst making Blackberry sauce, remove before brandy/blackberries are added. Put in a small oven dish with some butter and cover.
  • Garnish/Dress Plate
  • Paint or spoon blackberry sauce onto plate.
  • Spoon risotto, place meat on top, parsnip crisps on top of meat.
  • Add carrots with micro green on top.
  • Spoon celeriac and apple puree onto plate and swirl.

Notes

By Richard Speedie for Masterchef Ireland

More by MasterChef Ireland:

Find recipes by keyword:

family dinners masterchef ireland mains