Spiced venison loin, boulangère potato & carrot

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

Ingredients

Method