Roast Venison with Boulangere Potatoes

If you're dining alone, treat yourself to indulgent venison in this warming recipe by Richard Phillips
By Richard Phillips
Roast Venison with Boulangere Potatoes
  • Rating:
  • Serves: 1
  • Cook Time: 30 minutes
  • Prep Time: 35 minutes
  • Effort: easy

Ingredients

For the potatoes

  • 3 tbsp olive oil
  • 1 white onion, sliced
  • 2 potatoes
  • 1/2 litres chicken stock
  • 50 g butter

For the venison

  • 2 tbsp oil
  • 1 x 180 g boneless venison steaks
  • 1 red onion, quartered
  • 50 g lardons of bacon
  • 6-8 small button mushrooms
  • 1 sprigs thyme
  • 3 juniper berries
  • 1 sprigs rosemary
  • 100 ml balsamic vinegar
  • 250 ml game, veal or beef stock

Method

1. Heat the olive oil in a saucepan and soften the onions for at least 15 minutes. Try not to let them colour - it's best to keep the lid on while they're cooking. Preheat the oven to 180C/gas 4.

2. Place the cooked onions at the bottom of a shallow ovenproof dish. Thinly slice the potatoes and arrange on top. Pour over the stock - it shouldn't quite cover the potatoes. Dot the butter over the top and bake for 15-20 minutes, or until the potatoes are golden brown on top and tender below.


3. While the potatoes are cooking, make a start on the venison. Heat the oil in a casserole pan and season the meat. Colour the venison on all sides - this should take about 5 minutes.

4. Remove the meat from the pan and add the red onion - fry until golden, Scatter over the bacon pieces and continue cooking until coloured. Tip in the mushrooms, and add the thyme, juniper and rosemary.

5. Pour in the balsamic vinegar, and cook down until reduced by half. Add the stock and bring to a simmer. Return the venison back into the pan and cook or 8-10 minutes, turning once after 4-5 minutes and spooning over any cooking juices. Remove the dish from the heat and leave on one side for 10 minutes, to give the meat a chance to rest.

6. Slice the venison and arrange on top of the potatoes. Spoon the onions, bacon and mushrooms around the sliced meat and pour over any cooking juices.

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