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Receta Roasted Venison With Haggis And Redcurrants In A Bitter Cho

by Global Cookbook

Ingredientes

8 x Medallions of venison 25 gm Butter, unsalted     Black pepper 6 x Juniper berries, finely crushed 500 gm Haggis 2 x Shallots, minced 2 x Cloves garlic 100 ml Red wine

25 ml Malt whisky 150 ml Venison stock 100 ml Port     Sprinkle of nutmeg, grated 50 gm Redcurrants 25 gm Bitter chocolate 25 gm Butter

Direcciones

1. Put the haggis on to heat through slowly.
2. Place the shallots, garlic and juniper berries in a pan and sweat off for 1 minute. Add in redcurrants (keeping some back for garnishing), red wine and port, reduce by half. Add in venison stock and reduce till you get the required consistency.
3. Strain the sauce through a fine sieve and put back on the heat. Add in nutmeg, whisky, butter and chocolate and keep hot.
4. Roll medallions in the pepper and juniper berries. Heat the butter in a pan, add in the venison when it is nice and warm. Seal on both sides. Remove from the pan and place in a warm oven for 3-4 min. To serve, remove the haggis from the pan and put two spoonfuls in the centre of the serving plate.
5. Place the venison on top and spoon over the sauce. Garnish with some redcurrants and parsley.

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