Tournedos of Highland Venison

Nell Nelson serves tender marinated venison and foie gras with a luxuriously rich red wine sauce and crisp potato rosti cakes
By Nell Nelson
Tournedos of Highland Venison
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 25 minutes plus 24 hrs marinating
  • Effort: medium

Ingredients

  • 4 x 150 g medallions of red deer venison loin, or fillet
  • 50 g butter
  • 4 slices duck foie gras

For the marinade

  • 4 tbsp olive oil
  • 8 juniper berries, crushed
  • 2 cloves garlic, finely chopped
  • 4 sprigs thyme
  • 2 bay leaves
  • 1 tsp ground black pepper

For the red wine sauce

  • 2 kg bones from venison steaks, chopped into small pieces
  • 4 tbsp sunflower oil
  • 2 onions, diced
  • 2 large carrots, diced
  • 2 sticks celery, diced
  • 1 leek, diced
  • 2 tbsp tomato purée
  • 4 bay leaves
  • 10 juniper berries, crushed
  • 4 sprigs thyme
  • 10 black peppercorns, crushed
  • 1 bottles red wine, Bordeaux style
  • 1 litres water
  • 2 tbsp cranberry sauce
  • 100 g unsalted butter, diced into small cubes
  • 50 g dark chocolate

For the rosti potatoes

  • 50 g butter
  • 1 onion, finely diced
  • 3 rashers bacon, finely chopped
  • 600 g large potatoes, boiled for 10 minutes and cooled
  • 1 tbsp parsley, chopped
  • 1 tbsp chives, chopped
  • 1 pinches freshly grated nutmeg
  • 4 tbsp olive oil

To serve

  • 4 sprigs redcurrants
  • 4 sprigs lemon thyme

Method

1. Make the marinade first: place all the ingredients in a food processor or blender and blend together.

2. Marinate the venison in the marinade mixture for 24 hours.

3. Remove the venison from the marinade and season with salt and pepper.

4. Heat the butter in a pan and when hot add the venison and fry for 2 minutes on each side.

5. Remove from the heat and leave the venison to rest for 5 minutes in a warm place.

6. Season the foie gras slices with salt and pepper and fry for 1 minute on each side.

7. To make the red wine sauce: preheat the oven to 220C/gas 7.

8. Place the venison bones and oil in a heavy roasting tin and roast in the oven for about 20 minutes until brown.

9. Add the diced vegetables and tomato purée and roast for another 10 minutes.

10. Remove from the oven and pour off the fat. Add the remaining sauce ingredients to the roasting tin, except for the butter and chocolate.

11. Place the roasting tin over a high heat and bring to the boil. Cook until the sauce is reduced by one-third.

12. Strain the sauce through a sieve into a clean pan, return to the heat and bring to the boil.

13. Remove from the heat and gradually whisk in the butter until incorporated into the sauce.

14. Whisk the chocolate into the sauce and season with salt.

15. To make the rosti: heat the butter in a large frying pan and gently cook the onions and bacon until the onions are soft but not brown.

16. Grate the potatoes.

17. Beat the egg with the parsley, chives and nutmeg and season with salt and freshly ground back pepper.

18. Mix all the ingredients together and form into four rounds

19. Heat the olive oil in a large frying pan and cook the potato rosti rounds slowly on both sides until golden brown.

20. To serve: place the rosti on 4 warm serving plates. Top with the medallions and then with the foie gras. Spoon a little of the red wine sauce over and garnish with the redcurrant and lemon thyme sprigs.

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