Seared venison with rösti potato, beetroot and chocolate jus

Seared venison with rösti potato, beetroot and chocolate jus

Seared venison with rösti potato, beetroot and chocolate jus
 
Ingredients
  • Chocolate jus:
  • 2 medium onions, rough chopped
  • 2 cloves garlic, rough chopped
  • 3 tbsp butter
  • 354ml red wine
  • 100ml beef stock
  • 60g dark chocolate (70% or darker), finely grated or chopped
  • Rösti potato:
  • 2 large potatoes
  • sea salt and ground black pepper
  • 2-3 tbsp clarified butter/duck fat
  • 2-3 tbsp sunflower oil
  • Candy beetroot fondant:
  • 6 large candy beetroot
  • 2 tbsp vegetable oil
  • salt
  • 100ml vegetable stock
  • 2 tsp unsalted butter
  • Venison:
  • 25ml rapeseed oil
  • 4 x 140g venison steaks
  • salt and ground black pepper
  • 50g butter
  • 1 clove garlic, peeled and crushed
  • 1 sprig thyme
  • To accompany:
  • 200g kale
Method
  1. Chocolate jus: Sauté onions and garlic in butter over a medium heat for 4-5 mins until onions soften (don’t caramelise).
  2. Add wine, reduce until liquid is almost entirely evaporated, add stock, reduce until thick (20 mins).
  3. Pass through a sieve.
  4. Hold the chocolate until later.
  5. Rösti potato: Preheat oven to 200C/Gas 6.
  6. Grate potato into a tea towel, fold towel around potato and squeeze to remove as much liquid as possible.
  7. Season with black pepper, divide into four equal portions. In a frying pan over a medium heat add 2 tbsp clarified butter/duck fat and sunflower oil.
  8. Add a portion of potato and push down gently with a spoon to form a compact cake.
  9. Fry for 3-4 mins on both sides until golden and tender throughout (add more fat if needed).
  10. Season with salt, remove from pan, drain on kitchen paper, put on a roasting tray and cook for 6 mins.
  11. Remove from oven, cut out with a cutter.
  12. Candy beetroot fondant: Preheat oven to 200C/Gas 6.
  13. Wash and dry beets, wrap in foil, bake 1 hr.
  14. Remove from oven, cool to room temp, peel and cut into discs.
  15. Bring stock to a boil.
  16. Heat oil in a pan and roast beets both sides.
  17. Season with salt, add stock and butter.
  18. Cook on a medium heat until stock has reduced to sauce.
  19. Venison: Preheat oven to 180C/Gas 4.
  20. Heat oil in a frying pan over a moderate heat.
  21. Season venison with salt and pepper, add to pan, seal on all sides, add butter, garlic and thyme, place in oven for 6 mins.
  22. Remove and set aside to rest for 6 mins.
  23. Kale: Add kale to a pan of salted water to a boil for 1 min, remove and drain on paper towel.
  24. Serve: Place rösti in the middle of each plate.
  25. Add kale and beetroot to one side.
  26. Slice venison and place on top of the kale.
  27. Warm through the sauce, add the chocolate and serve.
 

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