Venison with cherry sauce

Name: Venison with cherry sauce
Yield: 4
Ingredients: 1 Tbsp Butter; 5 Agria potatoes, peeled; 3 tsp Chopped thyme; 1 Egg; 1 Tbsp Olive oil; 12 Baby carrots; 2 Tbsp Honey; 1 Tbsp Olive oil; 1 tsp Salt; 1 handful Chives, cut into 4cm batons; 600 g Venison, loin (Main); 2 Tbsp Cracked black pepper; 1 serving Olive oil, for frying the venison; 1 glass Red wine; 5 Peppercorns; 1 Bay leaf; 1 can Cherries, preserved, reserve the juice (Main); 50 ml Balsamic vinegar; 500 ml Beef stock; 1 Tbsp Unsalted butter

for 4 people

Michael Craig

Karena & Kasey Bird

VIEW PROFILE

We are lucky to have beautiful venison meat dropped off to us from local hunters but, these days, venison is readily available in most supermarkets. This rich, gamey meat is popular and we love using strong flavours with it. For this recipe we made thyme potato rostis, honey-glazed carrots and our rich cherry sauce to go alongside.

Thyme potato rosti

1 Tbsp	Butter
5	Agria potatoes, peeled
3 tsp	Chopped thyme
1	Egg
1 Tbsp	Olive oil

Carrots

12	Baby carrots
2 Tbsp	Honey
1 Tbsp	Olive oil
1 tsp	Salt
1 handful	Chives, cut into 4cm batons

Venison and sauce

600 g	Venison, loin (Main)
2 Tbsp	Cracked black pepper
1 serving	Olive oil, for frying the venison
1 glass	Red wine
5	Peppercorns
1	Bay leaf
1 can	Cherries, preserved, reserve the juice (Main)
50 ml	Balsamic vinegar
500 ml	Beef stock
1 Tbsp	Unsalted butter

Directions

Rosti

Grate the potatoes and squeeze out any excess moisture.
Combine the grated potatoes with the thyme, egg, olive oil, salt and pepper. Measure out 2 Tbsp of the mixture and form round patties. Do this to all of the mixture.
In a frypan, heat the olive oil on a medium heat. Cook the rosti for 3 minutes on each side until they are cooked through and golden on the outside.

Carrots

Preheat oven to 180C.
Put the carrots into a roasting pan and toss with the oil and some salt and pepper. Roast for 2 minutes.
Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 15 minutes.

Cherry sauce

Add the red wine, peppercorns and bay leaf to a pot and reduce by half.
Add cherry juice, vinegar and beef stock and reduce by half.
Add the cherries and heat. Remove the peppercorns and bay leaf. Whisk in the butter.

Venison

Coat the venison with the pepper and season with salt.
Heat the olive oil in a medium pan, add the venison and sear on all sides. Cook until rare to medium-rare, 2 to 3 minutes on each side. Let rest for 2 minutes.

Serve all the components together and garnish with the chives.