Post by braided-rug on Jan 12, 2007 18:21:24 GMT 10
Venison with herbed pumpkin wedges
Serves 6
1.5kg/3lb 5oz piece of venison fillet
3 tablespoons olive oil
1.3kg/3lb unpeeled pumpkin
4 bay leaves
5 fresh thyme sprigs
4 shallots, finely chopped (scallions?)
2 garlic cloves, finely chopped
1 tablespoon crushed juniper berries
grated zest and juice of 1 orange
150ml/1/4 pint (UK) port
600ml/1 pink lamb or beef stock
1 tablespoon redcurrant jelly
knob of cold butter
Preheat the oven to 220oC/425oF Gas 7. Tie the venison with string at 5cm/2in intervals; season.
Heat a tablespoon of oil in a roasting tin, then fry the meat all over to seal. Cut the pumpkin into wedges, add to the roasting tin and season. Add 3 bay leaves, 3 thyme sprigs and the remaining oil. Turn the pumpkin wedges in the oil and roast for 30-35 minutes, turning the wedges twice, until the meat is slightly pink inside. Put the meat and pumpkin on a plate and cover with foil.
Drain all but a tablespoon of oil from the tin, then add the shallots and garlic. Cook for 5-7 minutes, until the shallots start to go golden brown. Add the juniper berries and the orange zest and juice, and bubble for 30 seconds. Add the port and remaining bay and thyme, then cook for 5 minutes more, stirring occasionally, until reduced by half.
Stir in the stock and boil until redued by half. Sieve into a clean pan, rubbing gently with the back of a spoon. Return to the heat, add the jelly and stir to melt. Whisk in the butter until thickened and glossy; season.
Carve the meat and serve with the sauce and the pumpkin.
From: Good food for friends by BBC.
Serves 6
1.5kg/3lb 5oz piece of venison fillet
3 tablespoons olive oil
1.3kg/3lb unpeeled pumpkin
4 bay leaves
5 fresh thyme sprigs
4 shallots, finely chopped (scallions?)
2 garlic cloves, finely chopped
1 tablespoon crushed juniper berries
grated zest and juice of 1 orange
150ml/1/4 pint (UK) port
600ml/1 pink lamb or beef stock
1 tablespoon redcurrant jelly
knob of cold butter
Preheat the oven to 220oC/425oF Gas 7. Tie the venison with string at 5cm/2in intervals; season.
Heat a tablespoon of oil in a roasting tin, then fry the meat all over to seal. Cut the pumpkin into wedges, add to the roasting tin and season. Add 3 bay leaves, 3 thyme sprigs and the remaining oil. Turn the pumpkin wedges in the oil and roast for 30-35 minutes, turning the wedges twice, until the meat is slightly pink inside. Put the meat and pumpkin on a plate and cover with foil.
Drain all but a tablespoon of oil from the tin, then add the shallots and garlic. Cook for 5-7 minutes, until the shallots start to go golden brown. Add the juniper berries and the orange zest and juice, and bubble for 30 seconds. Add the port and remaining bay and thyme, then cook for 5 minutes more, stirring occasionally, until reduced by half.
Stir in the stock and boil until redued by half. Sieve into a clean pan, rubbing gently with the back of a spoon. Return to the heat, add the jelly and stir to melt. Whisk in the butter until thickened and glossy; season.
Carve the meat and serve with the sauce and the pumpkin.
From: Good food for friends by BBC.