LYDIE BOCQUILLON’S VENISON IN PORT, CINNAMON, CARDAMOM AND SCOTTISH HONEY
As a child, Lydie hated venison, as it was hung until it dropped. When she moved to Scotland, she thought she would never cook it, but learning about really fresh gorgeous Scottish venison and the many cuts, she was soon converted. She now adores it, and cooking it in this style defines her love for cooking the French way and a celebration of Scotland.
(Quantities are rough estimates by Lydie – there are no set measurements.)
Roll a 100g fillet of venison in cinnamon, cardamom and very little cumin and nutmeg. Pan-fry and seal on all sides, then flame it with port and season with salt and pepper. Place in oven for 10 minutes. You’ll be left with the “jus” in the pan. Mix this with honey, port and a little “nam pla” (Thai fish sauce) and pepper. Reduce the sauce and add a tiny bit of lime and butter then remove the venison from the oven and let it rest. Add any liquid that comes out to the reduction, and reduce a tiny bit more. Now take venison, slice it (it should be rare), top with the sauce and serve with some gingered sliced cooked cabbage.