Blackberries are simply delicious in savoury sauces, and this version by artisan food retailer DukesHill is the perfect match for the richly flavoured venison.
Ingredients
Venison loin
Salt and pepper
Neutral oil e.g. rapeseed
50g butter, cubed
2 garlic cloves
Bunch of thyme
For the blackberry sauce
Small punnet of blackberries, reserving a few for decoration. / 2 tbsp blackberry jam
Splash of red wine
100ml beef stock
Knob of butter
2tsp sherry vinegar
For the roots
2 tbsp neutral oil
Sprigs of thyme
1 tsp fennel seeds
Beetroot, peeled and sliced into wedges
Carrots, peeled and sliced vertically
1 tbsp honey
Zest of 1/2 orange
Method
1. Preheat oven to 100c.
2. Rub the venison with oil and season. Place on a lined baking tray and cook until the internal temperature reaches 48c. Wrap in foil and set aside.
3. Increase the oven temperature to 175c.
4. Coat the vegetables in oil, salt, pepper, thyme and fennel seeds. Roast for 25 minutes before finishing with honey and orange zest.
5. Place a frying pan over a high heat and add a slick of oil. Sear the venison all over before adding the butter, thyme and garlic. Baste with the butter for 2-4 minutes, until the internal temperature reaches approx. 56c. Remove the venison from the pan.
6. Over a medium heat, splash the red wine into the pan and add the blackberries or jam. If you have fresh blackberries, thoroughly squash the fruit. Add the beef stock and allow to reduce for a few minutes until the sauce thickens, stirring occasionally. When you have reached the desired consistency, strain the mixture to remove the blackberry seeds. Add the vinegar, butter and seasoning to taste.
7. Serve the venison with root vegetables, fresh blackberries and blackberry sauce.
This recipe was supplied by artisan food retailer DukesHill, who were founded in 1985 with a vision of producing the finest hams, traditionally cured using time-honoured techniques and with the highest regard for animal welfare. Their product range has grown over the years, but their guiding principle of putting flavour and quality before speed or yield remains as strong as ever.
All imagery used in this article credit: Nick Hook
