Remove the grapes from the stalks and pick out
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
Drain the potatoes from the water and dry in a clean kitchen cloth. Heat
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
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.
© 2005 Liam Tomlin. All rights reserved.