Loin of Venison with Wilted Spinach and Marc de Bourgionne Sauce

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Ingredients

  • 120g Small, seedless black grapes
  • 40ml Marc de Bourgionne
  • 400g English spinach
  • 1 Large sebago potato
  • 360g Piece venison loin
  • 10ml Vegetable oil
  • 20ml Clarified butter
  • 2 Garlic clove, crushed
  • 1 sprig fresh thyme
  • 35g Unsalted butter
  • 60ml Red wine jus
  • 20g Walnuts, roughly chopped
  • 16 sprigs chervil
  • Salt
  • Freshly ground pepper

Method

Remove the grapes from the stalks and pick out 60g of the smallest and set aside until ready to use. Place the remaining grapes in a bowl and hand-crush them to release their juice. Pour the Marc de Bourgogne over the grapes. Cover with cling-film and refrigerate for 12 hours.

Pick the spinach discarding the stalks and wash in several changes of cold water to remove any grit or sand. Set aside and allow to drain. Peel the potato and make balls of potato using a small Parisienne scoop. Keep in cold water until ready to use.

Season the venison with salt and freshly ground pepper. Heat 10ml vegetable oil in a heavy-based pan and seal the venison until evenly brown. Transfer to the oven and continue to cook for a further 6 - 8 minutes or longer if the meat is preferred less rare. Remove the venison from the oven and allow to rest for 10 minutes before carving.

Drain the potatoes from the water and dry in a clean kitchen cloth. Heat 20ml clarified butter in a large cast-iron pan and add the potatoes, 1 garlic clove and the thyme. Season with salt and freshly ground pepper and fry the potatoes for 6 minutes, tossing frequently. Transfer the potatoes to the oven until tender and golden brown. Add 10g unsalted butter and continue to cook for a further 2 minutes. Drain the potatoes and discard the garlic and thyme. Check the seasoning and adjust if necessary. Keep warm until ready to serve.

Add the macerated grapes to the red wine jus and bring to the boil. Reduce the heat and simmer for 5 minutes before passing through a fine chinois into a clean saucepan, pressing down with the back of a ladle to extract as much flavour and colour as possible from the grape skins. Add the saved whole grapes and the chopped walnuts to the sauce and gently warm through over a low heat.

Cover the base of a heavy-based saucepan large enough to hold all the spinach with a thin layer of water, add a clove of garlic and 25g unsalted butter and rapidly bring to the boil. Add the spinach and cook for 2 - 3 minutes until it has wilted but still retains its colour. Drain the spinach in a colander and discard the garlic clove. Season to taste with salt and freshly ground pepper.

Trim the ends of the venison, carve into 4 even pieces and lightly season with salt and freshly ground pepper.

Spread the spinach in the centre of a warm plate and place a piece of venison onto it. Spoon the sauce, grapes and walnuts over and around the venison. Arrange the potatoes on top of the venison and garnish with the sprigs of chervil.

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