Roast venison with fondant potatoes, red cabbage, beetroot jam and hazelnuts
Photo by Fiona Andersen
|600 g||Venison, denver leg, cut into 4x 150g pieces|
|½ cup||Hazelnut, roasted, skins removed and lightly crushed|
|4 Tbsp||Jam, (beetroot)|
|80 g||Unsalted butter, softened|
|4||Agria potatoes, large, washed and cut into 2cm thick rounds|
|500 ml||Chicken stock|
- Heat oven to 200degC. Season venison with a little sea salt and freshly ground black pepper and sear in a very hot heavy based frying pan until nicely coloured on each side.
- Allow to rest for 5 minutes in a warm place.
- Heat fondant potatoes (see below) on a baking paper lined oven tray in the preheated oven for 5 minutes. Warm the red cabbage (see below) in a small pot. Divide fondant potatoes between 4 plates, top with a large spoonful of red cabbage and scatter with hazelnuts. Carve venison and arrange on top of red cabbage. Serve with a generous spoonful of beetroot jam to finish.
- Spread butter in an unheated heavy based saucepan. Place potato rounds into the butter and cover with chicken stock. Place a cartouche (a round piece of baking paper) on top and bring to the boil. Reduce heat to medium-high and continue to cook until all the stock has reduced and the potatoes start to colour around the edges. The butter will start to colour in the bottom of the pot and will glaze the potatoes.
- Remove from heat and allow to cool. Once cooled, use a steel scraper to remove potatoes from the bottom of the pan.
- Place olive oil, butter, red cabbage, cinnamon sticks and bay leaf into a heavy based saucepan over a medium to high heat for 10 minutes, stirring often.
- Reduce heat to medium, add red wine and oranges and continue to cook for a further 30 minutes until cabbage is soft and juices are reduced. Stir in blackberry jelly and parsley and keep warm until ready to serve.