Ingredients
Sauce
- 40 g mirepoix
- 1 clove garlic
- 1 bay leave
- 1 sprig thyme
- 2 juniper berries
- 12 cracked peppercorns
- 20 g tomato purée
- 100 ml red wine
- 100 ml port
- 1 litre fresh chicken stock
- 25 g butter
- 25 g redcurrant jelly
- Salt and pepper, to taste
Salsify
- 200 g salsify
- 1 lemon, juiced
Pasta
- 100 g pasta dough
How to Make It
-
Sauce
- Fry the mirepoix in hot oil until it has caramelised and is golden brown.
- Add the garlic, bay leaf, thyme, juniper berries, peppercorns and tomato purée and cook for a further 2 minutes.
- Add the red wine and port and reduce by two thirds.
- Add the chicken stock and reduce by three quarters until you achieve a sauce consistency.
- Finish with the butter and redcurrant jelly. Season to taste and pass through a fine sieve. Keep warm. Salsify
- Peel the salsify and slice into 5 mm thick slices.
- Cook in boiling salted water with the lemon juice until just cooked.
- Once cooked refresh in iced water. Pasta
- Roll the pasta out in a pasta machine to its second thinnest setting.
- Cut small rectangle approximately 3 x 5 cm and roll around the end of a pen or a thin metal tube.
- Blanch the pasta in boiling salted water for 30 seconds then refresh in iced water. Roast Loin of Highland Venison
- Heat a pan with a little oil.
- Season the venison with salt and cracked black pepper.
- Pan-fry the venison for 3 minutes on either side, adding a piece of butter, garlic and thyme for the last 2 minutes.
- Once cooked allow to rest for 5 minutes. Wild Mushrooms
- Fry the mushrooms in a little butter until golden and cooked.
- Season to taste. To Serve
- Warm the pasta and salsify through in a little butter and again season to taste with salt and pepper. Reheat the spinach in a little butter until warmed through and season with salt and pepper.
- Place the spinach in the middle of the plate, spoon the mushrooms, salsify and pasta around. Slice the venison, place on the spinach and finish with the sauce. Serve.
