Juniper Gin Venison with leek puree and Dauphinoise potatoes

Ed Baines serves up seared marinated venison steak with rich, creamy potatoes and a leek puree making a luxurious meal
By Ed Baines
Juniper Gin Venison with leek puree and Dauphinoise potatoes
  • Rating:
  • Serves: 2
  • Cook Time:
  • Prep Time: plus overnight marination
  • Effort: medium



  • 150 ml Bombay Sapphire gin
  • 2 bay leaves
  • 1 tbsp juniper berries
  • 300 ml chicken stock
  • 2 venison fillets
  • black pepper

Dauphinoise potatoes

  • 2 Maris Piper potatoes, cut into half a cm thick slices
  • 600 ml double cream
  • 55 g butter
  • 1 finely sliced white onion
  • 2 cloves garlic, chopped
  • a pinch of freshly grated nutmeg
  • black pepper

Leek Puree

  • 2 leeks, finely sliced
  • 300 ml chicken stock
  • 25 g butter
  • 1-2 tbsp double cream
  • black pepper
  • 2 sprigs tarragon


1. First, marinade the venison. In a shallow dish, mix together the gin, bay leaves, juniper berries and chicken stock. Add the venison, making sure it is covered by the marinade, cover and marinate in the fridge overnight.

2. Prepare the dauphinois potatoes. Preheat the oven to 190ºC/Gas 5. In a saucepan heat the butter. Fry the onion and garlic gently for 5 minutes until softened but not browned.

3. Add the potatoes and cream. Cover and bring to the boil, reduce heat and simmer for 10 minutes. Season with nutmeg, salt and freshly ground pepper.

4. Transfer the potato mixture to a shallow gratin dish. Place the gratin dish in a roasting tray and pour in hot water until it reaches half-way up the sides of the gratin dish. Bake the potato mixture for 40 minutes.

5. While the potato dauphinois is baking prepare the leek puree. Place the leeks and chicken stock in a saucepan. Bring to the boil and cook over medium heat until the leeks are tender, around 10 minutes.

6. Drain the leeks and blend in a food processor with the butter and cream into a puree. Add the tarragon and season with salt and freshly ground pepper. Keep warm until serving.

7. To cook the venison heat a heavy-based frying pan until very hot. Add the venison fillets and cook over a very high heat for 2 minutes on each side.

8. Remove the venison and set aside to rest and keep warm. De-glaze the pan by adding 6 tablespoons of the marinade. Heat the pan and cook, stirring, until reduced by half.

9. Add 6 tbsp of chicken stock and heat through. Season with salt and freshly ground pepper.

10. Slice the venison and place on 2 serving dishes. Pour over the hot marinade sauce and serve with the dauphinois potatoes and the leek puree.

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