Marinated Venison with Blackcurrant ‘Jam’ and a Scottish goats cheese gel by Mike Burgoyne Head Chef of The Whitehouse Restaurant in Lochlaine
This recipe uses ingredients from the Whitehouse garden and venison from the hills of Morvern. Venison is a rich and gamey meat so the sharpness and refreshing taste of the blackcurrants creates an excellent balance for the intensity of the meat.
The Whitehouse Restaurant has been shortlisted as a finalist for the Highlands & Island Food & Drink Awards this year in the ‘Restaurant of The Year’ category.
For more information about the awards visit http://www.hifoodanddrinkawards.com
Ingredients: Serves 6
Venison:
6 x 6 oz. venison loin
Botanist Gin (enough to cover venison)
6 bay leaves
a couple grinds of peppercorns
a handful of juniper seeds
6 dashes of Scottish rapeseed oil
goose fat for cooking
The Whitehouse Blackcurrant ‘jam’:
3 oz. blackcurrants
1 carton beetroot juice
1 oz. Scottish heather honey
pinch of sea salt
3 oz. shallots, finely chopped
1 clove of garlic, finely sliced
1 grind of peppercorn
0.1g xanthan gum
The goat's cheese yoghurt gel:
4 oz. Scottish goats cheese
½ pint goats milk
1tsp of natural live yoghurt
Method:
1. Make the goat's cheese gel by crumbling the goat's cheese into the goat milk and add the live yoghurt. Heat to 40ºC and set aside for 5 hours, then put in fridge overnight.
2. Place the venison in a bowl with the gin, bay leaves, peppercorns, juniper, and oil and leave for a minimum of 3 hours (max 6 hours).
3. While the venison is marinating you can make the jam. Sweat the shallots and garlic in a little goose fat.
4. Add ½ the blackcurrants and all the honey, beetroot juice, and xanthan gum. Then season and simmer gently.
5. Reduce on a low heat until thickened. Add the remaining blackcurrants and keep warm.
6. Once the venison has marinated, heat a skillet and add in some goose fat. Sear the venison on all sides and place in an oven (180ºC) and cook till rare.
7. Test if cooked by prodding with your finger and checking if it’s still pink. remove from the oven and rest for 20 mins before serving.
8. To serve, place the blackcurrant jam in the centre of the plate and then place the sliced venison on top. Pipe a small amount of gel around the jam. Garnish with edible flowers, vegetables, and herbs from the garden.
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article