INGREDIENTS
105g venison
1 tsp English mustard
2 tsp olive oil
For the purée:
1 x carrot, chopped
25g butter
2 tbsp double cream
1 tbsp dill, chopped
For the potato cake:
1 x potato, thinly sliced on a mandoline
50g butter, melted
For the sauce:
1 tsp flour
1 tsp English mustard
50ml red wine
2 tbsp port
1 x shallot, chopped
For the Serrano ham crisp:
½ x Serrano ham
50g green beans, trimmed and blanched
Salt and pepper, to taste
Recipe continues
METHOD
Preheat oven to 230°/450°F/Gas Mark 8.
Brush the mustard over venison and sprinkle with pepper.
Heat the oil in a frying pan. Cook the venison for 3-4 minutes on each side. Allow to rest.
For the purée:
Cook the carrot in butter, 2 tbsp water and seasoning until the carrot is soft and there is no liquid left. Purée with the dill and cream.
For the potato cake:
Place the potato slices in a bowl with the melted butter, so that they’re well covered. Layer the potato slices in a blini pan. Fry for 3-4 minutes, or until the bottom starts to crisp. Flip the potato cake over and cook in oven for 10 minutes.
For the sauce:
Add the flour and mustard to the juices from the venison pan. Deglaze with the port and wine. Add the shallot and reduce by half.
For the Serrano ham crisp:
Put the Serrano ham between to baking trays and cook in the oven for 6-8 minutes, or until crispy.
Place potato crisp on plate with a dollop of carrot purée and the green beans alongside it. Slice the rested venison and place atop the purée. Drizzle the sauce over the meat and serve immediately.