Name: Roasted Venison with Haggis And Redcurrants in a Bitter Cho
Ingredients: 8 Medallions of venison; 25 g Butter; unsalted; Black pepper; 6 Juniper berries; finely crushed; 500 g Haggis; 2 Shallots; chopped; 2 Cloves garlic; 100 ml Red wine; 25 ml Malt whisky; 150 ml Venison stock; 100 ml Port; Sprinkle of nutmeg; grated; 50 g Redcurrants; 25 g Bitter chocolate; 25 g Butter

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Robert Dabney

CATEGORY	CUISINE	TAG	YIELD
		Food networ, Food6	1	servings

INGREDIENTS

8		Medallions of venison
25	g	Butter; unsalted
		Black pepper
6		Juniper berries; finely crushed
500	g	Haggis
2		Shallots; chopped
2		Cloves garlic
100	ml	Red wine
25	ml	Malt whisky
150	ml	Venison stock
100	ml	Port
		Sprinkle of nutmeg; grated
50	g	Redcurrants
25	g	Bitter chocolate
25	g	Butter

INSTRUCTIONS

SAUCE
Put the haggis on to heat through slowly.
Place the shallots, garlic and juniper berries in a pan and sweat off for 1
minute. Add redcurrants (keeping some back for garnishing), red wine and
port, reduce by half. Add venison stock and reduce until you get the
required consistency.
Strain the sauce through a fine sieve and put back on the heat. Add nutmeg,
whisky, butter and chocolate and keep warm.
Roll medallions in the pepper and juniper berries. Heat the butter in a
pan, add the venison when it is nice and hot. Seal on both sides. Remove
from the pan and place in a hot oven for 3-4 minutes. To serve, remove the
haggis from the pan and put two spoonfuls in the centre of the serving
plate.
Place the venison on top and spoon over the sauce. Garnish with some
redcurrants and parsley.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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