Scottish Highland venison,with roasted root vegetables Recipe

By TogAdmin Published: April 11, 2013

    Scottish Highland venison,with roasted root vegetables and dauphinoise potatoes, surrounded with a cherry brandy jus. Courtesy of The Royal Hotel, Comrie, Perthshire

    Ingredients

    Instructions

    1. Put cream in a saucepan with the garlic & simmer to infuse garlic for 20 minutes. Strain the cream and layer the potatoes in an ovenproof dish, with cream & cheese with seasoning. Bake in oven @ 180c until potatoes are cooked. Remove from oven & keep warm.
    2. Drizzle some olive oil on to root vegetables, season & roast in oven @180c until tender. Remove from oven & keep warm.
    3. In a hot griddle pan cook the venison steaks to your desire & rest them for 5 minutes between two hot plates.
    4. Deglaze pan with 1glass of red wine, reduce & add ΒΌ pt of good beef stock, reduce further, stir in a knob of butter and one shot of cherry brandy. Serve vegetables and dauphinoise potatoes on to warm plates. Slice the venison steaks and place on top of vegetables. Glaze with sauce and serve.
    0.00 avg. rating (0% score) - 0 votes