Spiced venison loin, boulangère potato & carrot

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

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