Venison with Cranberry SauceMike Reid
This recipe is brought to you with the help of our friends at Ocean Spray
- 400g Venison Loin
- 1 Carrot chopped
- 1 Brown onion, diced
- 1 Bay Leaf
- 2 Sprigs Rosemary
- 1 Bulb Garlic
- 1 Glass Red wine
- 1 Tbsp Tomato paste
- 700ml Beef Stock
- 100g Dark chocolate
- 100g Craisins
For the purée: (Blender needed) BBQ needed
- 3 Parsnips
- 1 Shallot, diced
- 1 Sprig thyme
- 1 Clove garlic, crushed
- 30g Butter
- 75ml Milk
- 30ml Thickened Cream
Cranberry Chocolate sauce:
- Chop up your carrot and dice your onion and garlic before adding to a saucepan on medium heat with some olive oil, cooking until everything begins to soften.
- Add in your herbs and then the tomato paste.
- Deglaze with some red wine, make sure to scrap the bottom of the pot with your wooden spoon.
- Reduce red wine by half and then add in your stock.
- Reduce your stock down even further so it reaches a gravy sauce consistency. Once it has reached this point add in your craisins.
- Switch of the hear now and microplane in your dark chocolate – stirring well to combine.
- Sauce is ready.
- For the puree – chop up 2 of your parsnips, garlic and shallots and sautè them in some butter.
- Add you thyme and a little bit of milk, the milk will create steam to cook the parsnips – create a cartouche (a baking paper lid for steaming) and place over your parsnips.
- Once the parsnips have softened, pour in your cream and then blitz it up. Season to taste.
- Purée is ready.
- Halve, oil and season up your remaining parsnip before placing on the grill. These will take longer than the venison so it’s good to have them ready by the time the meat goes on.
- Once your venison loin has come to temp after sitting out, season it with just olive oil and salt and place on the grill. Be careful not to over cook.
- Once the venison is medium rare, remove from the grill and let it rest with some rosemary.
- Time to plate up – Splatter your purée on the base, slice up your venison and place on the plate with the grilled parsnips. Finally dress with the cranberry sauce and it’s ready to eat.