Pan Fried Venison

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)
  • 0.50 a carrot sliced
  • 0.50 a small onion (sliced)
  • 2 juniper berries
  • 0.50 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
  • 1 carrot
  • glazed carrots:
  • 5 g butter
  • garnish:
  • blackberries
  • micro greens

Method

  1. Risotto
  2. 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.
  3. Juice other beetroot in juicer.
  4. Warm Chicken stock.
  5. 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.
  6. Slowly add Chicken stock in small amounts while stirring for about 20 to 25 minutes liquid absorbed, rice is just under al dente.
  7. Chop baked beetroot and garlic, add to the risotto.
  8. Add Parmesan cheese, geek yoghurt, taste and season, lemon juice, maybe a little more beetroot juice. Cover with foil or a lid.
  9. Blackberry Sauce
  10. 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).
  11. Venison
  12. 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.
  13. When butter froths, add steak and pan fry for 3 minutes or so on each side. Let meat rest for 4 minutes and slice.
  14. Celeriac and Apple Puree
  15. Chop celeriac and apple into cubes, cover with milk and cook till soft (about 12 minutes).
  16. Strain mix and blitz, adding cream. Taste, season, keep warm in oven dish at 100°C.
  17. Parsnip Crisps
  18. 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.
  19. Glazed Carrots
  20. 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.
  21. Garnish/Dress Plate
  22. Paint or spoon blackberry sauce onto plate.
  23. Spoon risotto, place meat on top, parsnip crisps on top of meat.
  24. Add carrots with micro green on top.
  25. Spoon celeriac and apple puree onto plate and swirl.

Notes:

By Richard Speedie for Masterchef Ireland





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