Recipe Inspiration

Ingredients...

10 150g Venison loin medallions, at room temperature

Sea salt and ground black pepper

50ml vegetable oil

50g unsalted butter

100g shallots, peeled and chopped

2g fresh thyme sprig

2 bay leaves

400g blackberries, washed and dried

100ml blackberry gin

200ml port

20g blackberry jam

1litre Essential Cuisine Signature Beef Jus

25g Essential Cuisine Game Glace

50g unsalted butter

Your choice of garnish

Method...

1. Season the venison with salt and pepper, heat a suitable frying pan on a medium heat. Add the oil then fry the medallions until browned on all sides. Add the butter and spoon over the meat as it cooks to medium rare. Remove from the pan and keep warm, allow to rest.
   
   
2. In the same pan, add the shallots and herbs, gently fry till starting to soften, but without colour. Stir in the blackberries, continue cooking, then add the gin, port and jam, reduce on a high heat by half. Pour in the Essential Cuisine Signature Beef Jus and Game Glace, bring to the simmer for 5 minutes.
   
   
3. Remove half the blackberries from the jus and set aside. Remove the herbs and blend the remaining sauce in a blender until smooth. Pass through a sieve into a clean pan, then stir in the reserved whole blackberries and bring back to the simmer. Remove from the heat and whisk in the remaining butter.
   
   
4. Add any juices from the resting venison into the jus, slice and arrange the medallions on warm plates with your choice of garnish, the serve. We chose celeriac mash, roasted beetroot and cavolo nero.