Pan-Roasted Venison Saddle Recipe - Great British Chefs

Name: Pan-Roasted Venison Saddle Recipe - Great British Chefs
Ingredients: 2 venison loins, cut from the saddle – 2 loins should weigh approx.1kg depending on the size of the saddle; rapeseed oil; butter; 1 sprig of thyme; 2 garlic cloves; salt; pepper; 6 Maris Piper potatoes; 200g of butter; 1 dash of rapeseed oil; 2kg venison bones; 6 shallots, peeled and sliced; 2 carrots, peeled and chopped; 5 peppercorns, crushed; 2 tbsp of sherry vinegar; 250ml of red wine; 100ml of port; 100ml of Madeira, sweet; 1l dark chicken stock; 1 handful of elderberries, or use blackberries or blueberries if unavailable; 1 dash of oil; 4 parsnips; 4 pears, preferably Comice pears; 150g of butter; cavolo nero, woody stems removed; oil, for deep-frying; 8 venison sausages

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Paul Welburn's stunning dish sees loins being taken off the saddle and pan roasted to perfection in plenty of butter. Served with a refined potato cake, crispy cavalo nero, venison sausages and a...

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Ingredients

2 venison loins, cut from the saddle – 2 loins should weigh approx.1kg depending on the size of the saddle
rapeseed oil
butter
1 sprig of thyme
2 garlic cloves
salt
pepper
6 Maris Piper potatoes
200g of butter
1 dash of rapeseed oil
2kg venison bones
6 shallots, peeled and sliced
2 carrots, peeled and chopped
5 peppercorns, crushed
2 tbsp of sherry vinegar
250ml of red wine
100ml of port
100ml of Madeira, sweet
1l dark chicken stock
1 handful of elderberries, or use blackberries or blueberries if unavailable
1 dash of oil
4 parsnips
4 pears, preferably Comice pears
150g of butter
cavolo nero, woody stems removed
oil, for deep-frying
8 venison sausages