Fil­let of veni­son with sloe gin, an­chovy sauce and warm roasted sprout, chest­nut and pancetta salad

The Field - - Cookery -

serves 8

gar­lic and an­chovy sauce

in a small saucepan, sim­mer the gar­lic in the milk un­til soft (about 15 min­utes) then drain. re­turn the gar­lic to the pan and add the an­chovy fil­lets, lemon juice, olive oil and rose­mary.

Gen­tly cook for five min­utes, take off the heat and blitz with the but­ter un­til smooth.

cele­riac and sprout salad

Pre­heat oven to 180°C/350°F/GAS mark 4. in a pan of salted wa­ter, bring the cele­riac to a sim­mer and cook for 10 min­utes; add the Brus­sels sprouts and cook for an­other 3 min­utes then drain. mix with the oil, nut­meg, pancetta, gar­lic and sage, sea­son well then spread on a bak­ing dish. roast for 30 min­utes.

To serve

in a large bowl toss the hot veg­eta­bles with 3 ta­ble­spoons of the warm an­chovy sauce and the wa­ter­cress. serve the re­main­der off the an­chovy sauce on the side.


Pre­heat oven to 180°C/350°F/GAS mark 4. sea­son and roll the veni­son pieces in the ju­niper, rose­mary and olive oil. in an oven-proof pan, sear the fil­let on a high heat on all sides then roast in the oven for 8 min­utes. add the gin and but­ter to the hot pan to make a jus. serve in slices with the jus driz­zled over.

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