- Serves: 2
- Cook Time: 25 minutes
- Prep Time: 20 minutes
- Effort: medium
For the roast potatoes
- 250 g roasting potatoes, peeled and cut into even pieces
- 25 g streaky bacon, not sliced
- 3 juniper berries
- 3 cloves garlic
- 1 small sprigs thyme
- 1/4 lemons, thinly sliced
- olive oil
For the sauce
- 1 small shallot, finely chopped
- 1 clove garlic, chopped
- 125 ml port
- 250 g blackberries, crushed and strained
- 1 small bay leaf
- 1/2 tsp honey
- 100 ml game, veal or chicken stock
- 1 tsp unsalted butter
For the venison
- 2 slices venison loin, about 1cm thick
- 1 slices venison liver, ½ cm thick
- salt and black pepper
- olive oil
1. Preheat oven to 180°C/gas 4.
2. Place the potatoes in a pan with cold water and a little salt. Bring to boil and cook for 5 minutes, then drain well and leave to steam dry for 5 minutes.
3. Take the bacon and cut it in to narrow batton-shaped pieces. Then toss the blanched potatoes with the bacon pieces, juniper berries, garlic, thyme, lemon slices, salt and just enough olive oil to coat them.
4. Spread roughly on a non-stick tray and roast in hot oven until crispy, about 15 minutes. You may have to turn the potatoes a few times, so they cook evenly
5. For the sauce, put a little oil in a saucepan and fry the shallot and garlic until golden but not burnt. Add the port, berry juice, bay leaf, honey and stock. Bring to boil and skim, then lower the heat and simmer to reduce by half.
6. Strain into a clean pan and return to the heat. Adjust the seasoning with a little salt and pepper and whisk in the butter. Keep warm.
7. Place the slices of venison loin between sheets of cling film and batter out to about ½cm thick.
8. Heat a frying pan until very hot. Season the loin and liver with salt and pepper, then brush them with a little oil and fry in the hot pan for 1-2 minutes on each side.
9. Serve the venison with the roast potatoes and sauce.
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