Dine

Seared Venison with Juniper Gravy and Blackberry Relish

This is a great recipe for marrying the start of the game season with the first of the late Summer blackberries which are in bountiful supply on hedgerows throughout the countryside. We recommend picking your own, which is so much more satisfying and delicious than buying them! Venison is a perfect meat for those who love their big flavours without the often overwhelming ‘gamey’ taste.

Serves 6

Seared Venison

INGREDIENTS

1.2kg venison loin
2 tbsp juniper berries, bruised
6 large thyme sprigs
4 bay leaves, torn into small pieces
the juice of 4 oranges
300ml olive oil
25g unsalted butter

METHOD

Put the venison in a small dish (or small freezer bag) with the juniper, orange juice, herbs and oil. Cover and leave to marinate in the fridge overnight.

When ready to cook the venison, lift the meat, herbs and juniper out of the marinade and set aside. Heat 2 teaspoons of the oil and the unsalted butter in a heavy based frying pan over a medium-high heat.

Add the venison, juniper and herbs to the pan and cook for 6-8 minutes on each side until nicely browned and cooked to medium rare. Lift the venison on to a carving board, cover with foil and rest for 5-10 minutes. Pour off excess fat from the pan and leave to one side with the juices for the gravy. Should you prefer the venison to be medium to well-done, cook it for a further 8-10 minutes in the oven at 180°, and then allow to rest for 5-10 minutes before serving.

Slice the venison and serve with the Juniper Gravy and Blackberry Relish

Blackberry Relish

INGREDIENTS

4tbs finely chopped shallots 

150ml red wine vinegar 

1/4 stick cinnamon 

2 cloves 

2 Bramley apples, peeled and diced 

4tbsp unrefined demerara sugar 

600g blackberries 


METHOD

Place the shallots, vinegar, cinnamon and cloves in a pan and bring to the boil and simmer until the liquid has nearly disappeared. Take off the heat and remove the cinnamon and cloves.

Add the apples, sugar and a splash of water to the pan and cover. Return to a gentle heat and cook for about 10 minutes or until the apples have broken down to a coarse pulp. Add the blackberries and cook for a further 10 minutes. Taste the relish and if it is too sharp add some more sugar. Remove from the heat and set to one side to cool.

Juniper Gravy

INGREDIENTS

1tbsp juniper berries, bruised
Half a bottle of red wine
4 strips of orange zest
400ml beef stock
3tbsp redcurrant jelly
30g diced cold butter

METHOD

Put the wine, orange zest, and juniper berries in a saucepan and add in the venison marinade and boil vigorously until reduced to about 4 tbsp of liquid. Add the stock and redcurrant jelly and simmer until it has a good flavor.

Pour the gravy into the venison pan, loosen any debris and return to the boil before straining the gravy into a clean saucepan.

Whisk in the cold butter and serve immediately with the carved venison.