Venison with beetroot, blackberries & port
Rare venison goes with autumnal purple-red produce in both colour and flavour
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 30 mins
- Heat the oven to 180C/fan 160C/gas 4. Warm the red wine in a small pan then add the blackberries, take off the heat and allow the fruit to poach very gently. Heat an ovenproof frying pan, season the venison then fry in the butter until nicely coloured. Add the thyme to the pan then transfer to the oven for 15-20 minutes for rare to medium rare. Allow to rest with the thyme.
- In another pan, add a splash of olive oil and throw in the beetroot. Cook on high to get some colour on them then add a little of the red wine from the blackberries. allow to reduce. Now add the port and reduce until quite thick and saucy.
- Dress the watercress with red wine vinegar and olive oil. Slice the venison quite thickly and lay on top, then spoon around the blackberries, beetroot, any meat juices from the venison and some of the port reduction.
PER SERVING
361 kcalories, protein 28.6g, carbohydrate 15.2g, fat 18.4 g, saturated fat 5.1g, fibre 3.5g, salt 0.61 g
Recipe from olive magazine, September 2010.
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http://www.bbcgoodfood.com/recipes/740633/
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Ingredients
- 125ml red wine
- 150g blackberries
- 450g venison fillet, trimmed
- 25g butter
- 3-4 sprigs thyme
- olive oil
- 12 small beetroot , cooked
- 100ml port
- 100g watercress
- red wine vinegar
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 30 mins
Ingredients
- 125ml red wine
- 150g blackberries
- 450g venison fillet, trimmed
- 25g butter
- 3-4 sprigs thyme
- olive oil
- 12 small beetroot , cooked
- 100ml port
- 100g watercress
- red wine vinegar
PER SERVING
361 kcalories, protein 28.6g, carbohydrate 15.2g, fat 18.4 g, saturated fat 5.1g, fibre 3.5g, salt 0.61 g
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22 August 2010
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22 August 2010
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03 September 2010
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17 May 2012
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