Pink Loin of Wild Irish Venison, Candied Chestnuts, Tender Stem Broccoli & Puree, Blackberry Chutney
By Head Chef Chris McMenamin. Garnish with 8 fresh blackberries halved and red vein sorrel (optional).
Ingredients
| 800 g | venison loin, cut into 4 even portions | |
| 2 tsp | 10 ml | Donegal rapeseed oil |
| 40 g | salted butter | |
| — | seasoning | |
| 12 | chestnuts (candied) | |
| 75 g | caster sugar (candied chestnuts) | |
| 75 ml | water (candied chestnuts) | |
| 150 g | broccoli, chopped (puree) | |
| 8 pieces | tender stem broccoli | |
| 20 g | salted butter (tender stem broccoli) | |
| 200 g | frozen blackberries (chutney) | |
| 75 g | red onion, diced (chutney) | |
| 8 g | garlic puree (chutney) | |
| ½ | red chilli, diced (chutney) | |
| 3 | juniper berries, finely ground (chutney) | |
| 100 ml | cider vinegar (chutney) | |
| 80 g | demerara sugar (chutney) | |
| 8 | fresh blackberries, halved (garnish) | |
| — | red vein sorrel (optional garnish) |
Instructions
Venison Loin
- Heat up a pan with the oil
- Season the venison with salt and pepper
- Place in the pan and colour the venison on all sides
- Add the butter and baste it regularly until it is cooked to your liking
- Leave to rest for 5/6 minutes in a warm place before serving
Candied Chestnuts
- Make a stock syrup by boiling the sugar and water together
- Add your chestnuts and cook on a low heat for 10 minutes
- Strain and leave the chestnuts to cool
Broccoli Puree
- Bring a pot of water to the boil and add salt
- Add the broccoli and cook until tender but maintaining its bright green colour
- Remove the broccoli and place in a food blender
- Start to blend and add some of the cooking liquid until the desired consistency is achieved
- Season to taste and strain the puree through a fine sieve
Tender Stem Broccoli
- Using the same water as for the puree return to the boil and add the tender stem broccoli
- Cook until tender and toss in the butter and season
Blackberry Chutney
- Place all ingredients except the sugar in a pot
- Cook for 1 hour on a low heat
- Blitz the mixture in a food processor until smooth and strain through a fine sieve
- Return to a clean pot and add the sugar on a low heat and cook until a jam consistency is achieved