Tel 01721 740665  Fax 01721 740664  Mob 07836 606316

dougie@tweedvalleyvenison.co.uk

Tel 01721 740260  Fax 01721 740664  Mob 07836 606316

dougie@tweedvalleyvenison.co.uk

 

Venison Haunch with Beetroot and Morello Cherry Mousse

 

 

Serves 6                    

6x220g haunch steaks              

2 tbsp olive oil                

1 good sprig thyme              

1 good sprig rosemary           

2 cloves garlic

 

Beetroot Mousse               

340g jar morello cherry conserve

2 tsp gelatin                   

Salt & pepper                   

250g vac packed beetroot        

 

Tips:Make the mousse in the morning or the day before. Marinate the meat in the morning.  Try to leave the meat a little pink so that it does not dry out as venison is quite a dry meat.

 

 

 

Method:   Gas Mark 4  180C                      

Dissolve the gelatin with a little boiling water (make sure it is all dissolved).     With your blender pulse the beetroot to a smooth paste, and place into a bowl. Pour the jar of cherry jam into the blender and pulse until smooth, then add to the bowl with the beetroot and season. Pour the mixture between individual ramekins. Place in the fridge to set.                                             

To marinate the meat chop the herbs and the garlic, mix with the oil and rub into the meat.                   

Heat a steak pan until very hot and seal the steaks on both sides (about one minute). Place into a casserole dish and bake for about 7 minutes. Try to leave them pink.

 

Serving suggestion:                             Dauphinoise potatoes, roasted root                                                              vegetables

 

Wine recommendation:                        Morellino Di Scansano