Venison with Jerusalem artichoke purée and pickled blackberries

4
1 hour 30 minutes

Ingredients

  • 800g of venison loin
  • 150g of blackberries
  • 40g of blackberry vinegar
  • 500g of Jerusalem artichoke
  • 1 lemon
  • 1 knob of butter
  • 2 shallots, sliced
  • 1l whole milk
  • nasturtium leaves, to garnish
  • edible flowers, to garnish
  • rapeseed oil, for frying
  • sea salt
  • freshly ground black pepper

Red wine gravy

  • 125ml of port
  • 250ml of red wine
  • 1l beef stock, or brown chicken stock

Method

1
The day before you plan to serve the dish, mix the blackberries with the vinegar in an airtight container and leave to pickle overnight
  • 150g of blackberries
  • 40g of blackberry vinegar
2
Make the red wine gravy by placing a pan over a high heat. Reduce the port to a glaze, then add half the red wine and reduce once more until thick and syrupy. Add the remaining red wine and bring to the boil, then add the stock and simmer until reduced by half
  • 125ml of port
  • 250ml of red wine
  • 1l beef stock, or brown chicken stock
3
Meanwhile, preheat an oven to 160°C/gas mark 3. Peel the Jerusalem artichokes and place them in a bowl of water with the lemon squeezed in to stop them discolouring
  • 500g of Jerusalem artichoke
  • 1 lemon
4
In a small pan with a lid, sweat the shallots in a little butter until translucent, then add the Jerusalem artichokes and cook for 5 minutes. Add the milk to cover, put the lid on and place in the oven and cook for 20-25 minutes until soft and tender
  • 1 knob of butter
  • 2 shallots, sliced
  • 1l whole milk
5
Once the artichokes are soft, remove from the oven and turn the heat up to 170°C/gas mark 3½. Place the artichokes in a blender and blitz to a smooth purée, adding milk if needed to get a smooth consistency. Season and set aside to reheat before serving
6
Once the gravy has reduced and thickened slightly, season to taste and keep warm
7
Season the venison loins all over and place an ovenproof frying pan over a high heat. Add a dash of rapeseed oil and sear the venison all over until browned, then transfer the pan to the oven and cook for 5 minutes
  • 800g of venison loin
  • sea salt
  • freshly ground black pepper
  • rapeseed oil, for frying
8
Remove the venison and leave rest for 10 minutes. Meanwhile, gently reheat the purée
9
To plate, slice the venison into even slices, add a spoonful of purée and dot the pickled blackberries around each plate, cutting any larger ones in half. Finish the plate with nasturtium leaves and flowers and serve the gravy either on the side or spooned over the venison
  • nasturtium leaves, to garnish
  • edible flowers, to garnish