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
