A coeliac friendly Christmas dinner.
Ingredients
- vegtables:
- 2 carrots
- 3 parsnips
- 2 beetroot
- 12 baby onions
- 0.5 small swede
- 2tbsp olive oil
- sprig thyme
- 2 bay leaves
- 1tbsp balsamic vinegar
- venison:
- 8 x 100g venison loin
- 100 ml sunflower oil
- knob butter
- 100 ml crème de cassis
- 120 frozen blackcurrants
- a little water or meat stock
- breadcrumb coating:
- 120 g coeliac breadcrumb
- 3 tsp dried onion
- 10 juniper crushed
- 1 clove garlic purée
- 1 tsp level cumin ground
- 2 tsp chopped parsley
- salt and pepper
- coeliac yeast bread:
- 225 g flour (rice, potato, tapioca, buckwheat, gram)
- a blend or one of the above flours
- 8 g dried yeast
- 4 g xanthan gum
- 3 g salt
- 6 g sugar
- 160 ml warm milk
- 1 egg
- 3 tsp sunflower oil
- 1 tsp white wine vinegar
Method
- Vegtables:
- Peel and cut all vegetables into chunky pieces, add the olive oil, herbs and season well with salt and pepper.
- Place in a roasting tray and cover with tin foil. Place in a hot oven 220°C for 20 mins and reduce to 180°C for a further 20mins.
- Remove the tinfoil and finish roasting until the vegetables and tender, toss in the balsamic vinegar and correct seasoning.
- Breadcrumb Coating:
- Dry the bread crumb in a very low oven and then blend in a food processor.
- Add the rest of the ingredients and blend well. Pass the crumb mix through a med-fine mesh.
- Venison:
- Flatten the medallions of venison with a meat mallet until 8mm thick.
- Coat with the prepared crumb mix.
- Heat the oil in a large frying pan and fry the medallions on both sides until just turning golden brown.
- Keep the meat underdone.
- Add the crème de cassis and maybe a little water, bring to the boil and whisk in the butter.
- Pass through a fine sieve and add the berries, warm through and correct the seasoning.
- For Presentation place the vegetables on a large platter, the medallions on top and drizzle the sauce around.
- Coeliac Yeast Bread:
- Mix the yeast and the warm milk. In a bowl mix the egg, oil and vinegar.
- Mix the rest of the ingredients and make a bay in the centre of the bowl.
- Add the yeast mixture and mix. Next add the egg mixture and blend.
- Place the dough into a lined and oil bread loaf tin.
- Allow to prove for 1hour in a warm place, or until the dough doubles in size.
- Bake at 200 Celsius for 40mins in a pre-heated oven.
