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

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.