Seared venison with rösti potato, beetroot and chocolate jus
Ingredients
- Chocolate jus:
- 2 medium onions, rough chopped
- 2 cloves garlic, rough chopped
- 3 tbsp butter
- 354ml red wine
- 100ml beef stock
- 60g dark chocolate (70% or darker), finely grated or chopped
- Rösti potato:
- 2 large potatoes
- sea salt and ground black pepper
- 2-3 tbsp clarified butter/duck fat
- 2-3 tbsp sunflower oil
- Candy beetroot fondant:
- 6 large candy beetroot
- 2 tbsp vegetable oil
- salt
- 100ml vegetable stock
- 2 tsp unsalted butter
- Venison:
- 25ml rapeseed oil
- 4 x 140g venison steaks
- salt and ground black pepper
- 50g butter
- 1 clove garlic, peeled and crushed
- 1 sprig thyme
- To accompany:
- 200g kale
Method
- Chocolate jus: Sauté onions and garlic in butter over a medium heat for 4-5 mins until onions soften (don’t caramelise).
- Add wine, reduce until liquid is almost entirely evaporated, add stock, reduce until thick (20 mins).
- Pass through a sieve.
- Hold the chocolate until later.
- Rösti potato: Preheat oven to 200C/Gas 6.
- Grate potato into a tea towel, fold towel around potato and squeeze to remove as much liquid as possible.
- Season with black pepper, divide into four equal portions. In a frying pan over a medium heat add 2 tbsp clarified butter/duck fat and sunflower oil.
- Add a portion of potato and push down gently with a spoon to form a compact cake.
- Fry for 3-4 mins on both sides until golden and tender throughout (add more fat if needed).
- Season with salt, remove from pan, drain on kitchen paper, put on a roasting tray and cook for 6 mins.
- Remove from oven, cut out with a cutter.
- Candy beetroot fondant: Preheat oven to 200C/Gas 6.
- Wash and dry beets, wrap in foil, bake 1 hr.
- Remove from oven, cool to room temp, peel and cut into discs.
- Bring stock to a boil.
- Heat oil in a pan and roast beets both sides.
- Season with salt, add stock and butter.
- Cook on a medium heat until stock has reduced to sauce.
- Venison: Preheat oven to 180C/Gas 4.
- Heat oil in a frying pan over a moderate heat.
- Season venison with salt and pepper, add to pan, seal on all sides, add butter, garlic and thyme, place in oven for 6 mins.
- Remove and set aside to rest for 6 mins.
- Kale: Add kale to a pan of salted water to a boil for 1 min, remove and drain on paper towel.
- Serve: Place rösti in the middle of each plate.
- Add kale and beetroot to one side.
- Slice venison and place on top of the kale.
- Warm through the sauce, add the chocolate and serve.
