| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 1 |
oz |
Sugar |
| 2 |
oz |
Blackberries |
| 1/2 |
|
Lemon; juice of |
| 3 |
|
Asparagus spears |
| 1 |
fl |
Vegetable oil |
| 3 |
|
2 oz medallions of venison |
| 2 |
|
Shallots |
| 3 |
|
Sprigs thyme |
| 3 |
fl |
Port |
| 2 |
oz |
Butter |
| 2 |
oz |
Fresh tagliatelle |
|
|
Pink peppercorns; crushed |
INSTRUCTIONS
Put the sugar, water, blackberries and lemon juice into a small pan. Cook
to soften.
Peel asparagus, cook whole until tender but crisp. Cut off tips and reserve
stalks.
Cook the venison in oil over a high heat for one minute on both sides.
Deglaze the pan with shallots, thyme and port. Add some of the port and
reduce by half then strain.
Cook the pasta 'al dente', drain and add chopped asparagus stalks.
Assemble on a plate with the pasta in the middle, meat placed around the
pasta. Pour the sauce around the outside of the meal with a few of the
drained blackberries. Place the asparagus between the meat and sprinkle
with crushed pink peppercorns.
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