INGREDIENTS
1 x 150g piece of Venison saddle, all fat and sinew removed
1 red onion, cut into quarters
4 juniper berries
50ml red wine
50 ml game stock
Knob of butter
25ml duck fat
1 shallot
½ carrot, sliced
¼ celeriac, sliced
¼ Savoy cabbage, sliced
25ml cream
25ml balsamic vinegar
Sprig thyme
1 bay leaf
Recipe continues
METHOD
In a pre heated pan add a few drops of oil, then place the venison saddle in and colour on all sides.
Add the red onion, colour and add the juniper berries. Add the red wine, balsamic vinegar reduce by half and then add the stock and bay leaf.
Place into the oven for 4 minutes, remove, take out the venison and set aside. Put the pan back onto the heat and reduce slightly and add a knob of butter.
Meanwhile, heat up the duck fat, add the chopped shallot, cook for one minute, add the carrot and celeriac cook for a further minute then add the cabbage and cream, cook until tender at last minute add thyme leaves.
Place the carrot mix in the centre of the plate, slice the venison and place on top followed by the onions on top.
Drizzle the sauce over and around.