Loin of Wicklow venison with carrot and star anise purée

Derry Clarke stops by Four Live to make this outstanding dish, served with candied almonds & port jus


  • 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

Candied almonds
  • 100 g sugar
  • 100 ml water
  • 100 g almonds

Port jus
  • 100 ml beef stock (or stock cube)
  • 2 tsp balsamic vinegar
  • 100 ml port wine


  1. Heat a pan over high heat; add oil and venison, season, lower heat to medium and brown venison on all sides.
  2. Place the venison on a roasting tray & add rosemary and cook in the oven.
  3. 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.
  4. Remove, keep warm and let it rest for 5 min (keep juices).
  5. Cut each loin into 3 slices.
For the purée
  1. Heat a pot over medium heat, add butter (melt do not brown).
  2. Add carrots, shallots, garlic, season and cook slowly over low heat for 5 min.
  3. Add stock and star anise. Simmer for 20 min until carrots are tender, remove star anise, liquidise in a food processor until smooth.
Candied almonds
  1. 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.
  2. Place in oven at 160°C for 10 min or until almonds are golden.
  3. Remove from oven and leave to cool.
For the port jus
  1. 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. 


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