Roasted venison loin with turnips, fondant potatoes and creamed brussel sprouts

Deer represents a seasonal game meat of the Scottish Highlands. Wild venison has a stronger gamey flavour as compared to the farmed variety. Brussel sprouts finished in cream adds a smooth texture to the dish and reduces the gameyness.

Serves 4 Prep time 1 hour 30 minutes Cook time 1 hour

venison loin

600g venison loin

10g juniper berries, crushed

10g kosher salt

10g freshly ground black pepper 50g unsalted butter

2 sprigs fresh thyme

» Pat the venison loins dry with paper towels. Tie the loin with butcher string to keep its shape.

» Mix crushed juniper berries, salt and freshly ground black pepper. Rub the loin with the mixture and set aside.

» In a cast iron pan, heat the butter, then sear the loins for 5 minutes.

» Transfer the meat to a plate and rest for 5 minutes. Return the meat to the pan and cook for 3 minutes, until medium-rare.

brussel sprouts

200g Brussel sprouts

20g white onions, finely chopped 250ml cooking cream salt, to taste ground black pepper, to taste » Trim the outer layer leaves and cross cut the stem on each Brussel sprout. In a pot of boiling water salt, blanch the Brussel sprouts until tender, then remove the Brussel sprouts and dunk it into ice water for 30 seconds.

» Cut Brussel sprouts into four wedges.

» In a heated pan, sauté white onions until soft, then pour in cooking cream. Let the cream simmer for 5 minutes.

» Add Brussel sprouts and season with salt and fresh ground black pepper.

yellow turnip purée salt, to taste

400g yellow turnips, peeled white pepper powder, to taste 80g cold unsalted butter

» In a pot of boiling water and salt, blanch the yellow turnips for 40 minutes.

» Drain and pat-dry the turnips before mashing them.

» Transfer the mashed turnip back into the pot and place it on stove over very low heat. Add in cold butter. fondant potato

150g unsalted butter 4 potatoes, peeled

2 cloves of garlic, crushed 2 sprigs of fresh thyme salt, to taste ground black pepper, to taste

» In a saucepan, heat the butter over low heat.

» When the butter is foaming, add potatoes, garlic and thyme. Cook potatoes until they turned deep golden brown, for 10 minutes.

assembly

200ml red wine sauce

» Plate according to picture on page 77 or as desired.