Spiced venison loin, boulangère potato & carrot

Name: Spiced venison loin, boulangère potato & carrot
Yield: Serves 4
Cuisine: British
Ingredients: 12 g star anise; 1 celery stick, diced; 2 garlic cloves, peeled and diced; 150 ml milk; 2 cardamom pods; vegetable oil; 15 g black pepper; 50 ml cream; 10 g juniper berries; 5 g cloves; 1 shallot, peeled and thinly sliced; 200 ml water; 100 g sugar; lemon juice; 500 ml good quality venison, beef or chicken stock; vegetable oil, for frying; 1 sprig thyme; 5 large carrots; salt; 2 large carrots, peeled and thinly sliced; 6 large waxy potatoes; 300 ml vinegar; 500 g venison shoulder; 1 carrot, peeled and diced; 30 g butter; 10 g mace; butter; 2 large onions, peeled; 400 g venison loin, trimmed to remove all the sinew and fat; 100 g unsalted butter

Preparation info

Serves
4

Difficulty
Complex

Appears in

Glorious Game

By Ben Tish

Published 2019

About

There is an abundance of wild venison throughout Ireland. It’s generally a superb product, regardless of the source: so versatile and a great alternative to beef with an incredible flavour profile. Venison can be paired with simple or unusual ingredients to make traditional or extraordinary dishes. This dish is always very well received by our customers at Deanes EIPIC.

Ingredients

Europe
Ireland
United Kingdom
Main course
Gluten-free

Ingredients

Method