Pan roasted venison with potato rosti and peppercorn sauce

Method

1. Heat half the olive oil in a medium pan and gently cook the shallot and garlic until soft and light gold.

2. Add the red wine and cook until reduced by half.

3. Add the veal and chicken stock and continue to cook until the sauce begins to thicken.

4. Strain the sauce through a sieve and add the peppercorns.

5. Return to the pan and warm through gently. Set aside.

6. Peel the potato and grate into a bowl.

7. Season with salt and pepper and add the clarified butter and mix well. You will get better results if the potato is still warm.

8. Heat the olive oil in a frying pan and using the back of a spoon press the potato mixture into a pancake (not too thick) and cook until golden brown.

9. Turn the potato pancake over and brown on the other side. Remove from the pan and keep warm.

10. To cook the venison; preheat the oven to 180C/gas 4.

11. Season the venison with salt and pepper.

12. Heat the remaining olive oil in a roasting tin and quickly brown the venison on all sides.

13. Place a thyme sprig in the tin and cover the tin.

14. Cook in the oven for 5 minutes, turning once during cooking. Remove from the oven, smear with butter and baste the meat, using a spoon.

15. Remove the meat from the tin and leave to rest for 3-4 minutes in a warm place.

16. To serve; place the rosti in the centre of the plate. Slice the venison and arrange over the rosti. Spoon over the sauce and serve with wilted spinach.

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Ingredients

For the sauce

4 tbsp Olive oil
1 banana shallot, finely chopped
1 garlic clove, finely chopped
60ml Red wine
50ml veal stock
50ml chicken stock
1 tsp green peppercorns in brine, drained

For the rosti

1 waxy potatoes, boiled in its skin for 5 minutes
50g clarified butter
1 tbsp Olive oil

For the venison

170g saddle steak of Venison
1 sprig Thyme
1 piece unsalted Butter
wilted Spinach, to serve (optional)

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