For a romantic Valentines dinner Wild Cook style…….
This dish works well for dinner parties as everything can be prepared in advance. Just part cook the venison and finish off with the other ingredients before serving.
Serves 4 (or just divide the recipe in half for a romantic meal a deux)
4 portions of trimmed Holme Farm venison loin (170g each), ideally marinated overnight with some olive oil, fresh thyme, rosemary and chopped slivers of garlic (4 cloves). Leave overnight in the fridge covered in cling film on a low shelf.
Red Onion Marmalade
3 large red onions, peeled and sliced into thin half moon pieces
½ bottle of red wine
3 tablespooons soft brown sugar
2 tablespoons red wine vinegar
4 sprigs finely chopped thyme (leaves only)
2 tablespoons olive oil for frying
Fry the onions in a frying pan over a fierce heat until they start to soften. Turn the heat down slightly and add the red wine vinegar, red wine, sugar and thyme. Continue to boil until the onions have a rich sheen and are deep red in colour, there should only be a small amount of liquid left. Remove from the heat and taste.
At this stage, depending upon the size of the onions you may need to add a little more sugar or vinegar, if so return to the stove. Once you are happy with the flavour season with a little salt and pepper and put to one side. Remember, any left over marmalade can be stored for up to a week if kept in the fridge in an airtight container (it’s very nice on a ham sandwich!)
Colcannon Potato Cakes
4 medium Desiree potatoes, peeled and cut into ¼’s
1 leek, outer leaves removed, sliced into 2 longways, washed and then sliced again into small pieces
¼ savoy cabbage, core and outer leaves removed and finely sliced
½ bunch spring onions, washed and cut into small rounds
¼ packet of butter
2 tablespoons double cream
salt and pepper to taste
Boil the potatoes until soft then drain. Return to the pan and place back on the heat for 1 minute stirring with a wooden spoon – this will remove any excess moisture. Mash using a ricer machine or potato masher. Add half the butter and all the double cream and set aside.
Fry the leek, cabbage and spring onions in the remaining butter until soft (trying not to colour – leeks will burn easily if you forget them!).
Add the above to the potatoes and season with salt and pepper.
Mould the mash into round cakes and dust with a little flour. Leave to one side.
Roasted Vegetables
You can use whatever you want but I am using:
1 butternut squash, peeled and de-seeded and cut into 1cm bits
2 parsnips, peeled and cut into 1cm bits
2 carrots, peeled and cut into 1cm bits
4 sticks of celery, peeled and cut into 1cm bits
4 bundles of green beans, topped and tailed and cut into 1cm bits
Olive oil
Salt and Pepper
1 tablespoon fresh thyme leaves
2 tablespoons “runny” honey
Place all the vegetables on a tray and drizzle with the olive oil and honey. Sprinkle over the thyme leaves, season with salt and pepper and place in the oven to roast on 180° for approx 10 minutes. Stir once during this time to disperse the different flavours and ensure even cooking. When cooked remove from the oven and allow to cool in the tray. When serving drain away any excess oil and honey.
Fleurie Jus
Don’t panic, this can be as easy as you like!
2 shallots, peeled and finely chopped
1 large glass of Fleurie (other red wine or port would do)
1 tablespoon of chopped mixed fresh herbs (parsley, chive, mint, tarragon, basil)
1 pint of reduced game stock (to cheat buy it from the supermarket!)
4 dice size knobs of butter
Fry the shallots in 1 knob of butter and when they are soft (but no colour) add the Fleurie and boil until there is hardly anything left. Next add the stock, bring it to the boil and reduce to a thick consistency (the gelatine from the bones in the stock will help to do this). Remove the pan from the stove and whisk in the 3 remaining knobs of butter. Correct the seasoning and throw in the chopped herbs.
To assemble the dish
Heat a non stick frying pan and place the seasoned venison into the pan after draining off any excess oil. Colour the venison well on both sides and place in the oven at 180° for approx 8 minutes. Remove and allow to rest for 10 minutes.
Heat up the other ingredients by placing them in the oven for 10 minutes and warm the sauce over a low heat.
Place the potato cake in the centre of the plate with the roasted vegetables around it. Slice the venison and place in a wheel shape on top of the potato cake. Balance the warm red onion marmalade on top of the venison and spoon some jus around the edge of the plate.
Now all you need is a Barry White CD , Chocolates and Flowers.
HAPPY VALENTINES DAY EVERYONE XXXXXXX
Greetings from Carolina! I’m bored at work so I decided to check out your site on my iphone during lunch break. I really like the info you provide here and can’t wait to take a look when
I get home. I’m surprised at how quick your blog loaded on my phone .. I’m not even using WIFI, just
3G .. Anyways, very good blog!
Wow praise indeed!
Many thanks for your comments.
I hope things State side are well and you enjoy foraging with us.
I recently wnet to Carolina and loved it, had a great meal at the GameKeeper inn up in the mountains.
Steph
Dear Chhaya
Many thanks Wild Cook.
It is great to know that The Wild Cooks Blog has reached as far as Carolina.
I visited North Carolina this year and loved it- you truely have a stunning country.
Happy hunting on the hedgerow.
Steph