- 4 x 150g loins of venison – trimmed
- 2 tblsp vegetable oil
- 2 springs fresh rosemary
- sea salt & black pepper for seasoning
For the purée
- 4 carrots peeled & chopped
- 2 shallots peeled & diced
- 1 clove garlic peeled & crushed
- 2 star anise (whole)
- 100 g butter
- 100 ml veg stock
- 100 g sugar
- 100 ml water
- 100 g almonds
- 100 ml beef stock (or stock cube)
- 2 tsp balsamic vinegar
- 100 ml port wine
- Heat a pan over high heat; add oil and venison, season, lower heat to medium and brown venison on all sides.
- Place the venison on a roasting tray & add rosemary and cook in the oven.
- Cook for 5 min at 180°C for medium rare, 10 min for medium, 12 min for medium well done and 15 min for well done.
- Remove, keep warm and let it rest for 5 min (keep juices).
- Cut each loin into 3 slices.
For the purée
- Heat a pot over medium heat, add butter (melt do not brown).
- Add carrots, shallots, garlic, season and cook slowly over low heat for 5 min.
- Add stock and star anise. Simmer for 20 min until carrots are tender, remove star anise, liquidise in a food processor until smooth.
- Heat a pot over heat and add water and sugar, melt, add almond and place mixture on to a baking tray lined with grease proof paper.
- Place in oven at 160°C for 10 min or until almonds are golden.
- Remove from oven and leave to cool.
For the port jus
- Over a high heat add the port, balsamic vinegar and stock to the roasting tray that the venison was cooked in, reduce over medium heat for 5 min until reduced and strain.
Derry's top tips: Before serving any meat that’s been cooked, always leave to rest for 5 min. Wild game has very little fat content, when using prime cut i.e loin, fillet, leg – cook medium. If you want well done game use lesser cuts i.e shoulder, haunch – for slow braising.