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.

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