Pan griddled venison with baby potatoes and rocket with Béarnaise sauce

Method

1. Preheat the oven to 230C/gas 8.

2. For the marinade: mix all the ingredients together in a bowl and add the reindeer fillet. Leave in the marinade for 20 to 40 minutes

3. Drain off the marinade and season the meat with salt and pepper.

4. Heat a heavy-based griddle pan and add the meat. Cook until done to your liking.

5. For the roast baby potatoes: mix the potatoes with the rosemary and garlic. Coat the potatoes with all but 1 tablespoon of the oil and season with salt and pepper.

6. Place the potatoes in a roasting tin in the centre of the oven and roast for 17-20 minutes, until just tender. Leave to cool for 2 minutes, remove from the roasting tin and mix with the rocket and remaining olive oil.

7. For the béarnaise sauce: place the shallots, peppercorns, tarragon stalks and vinegar in a pan over a low heat and simmer until the mixture has reduced by half. Remove from the heat and allow to cool.

8. Add the egg yolks and whisk well. Add the chervil and tarragon and return to a low heat. Gradually whisk in the melted butter and continue whisking until thickened.

9. To serve: place the potatoes on the plate. Add the reindeer fillet and a spoonful of Béarnaise sauce and serve immediately.

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Ingredients

1 young reindeer or venison fillet

For the marinade

2 tbsp Olive oil
2 tbsp robust Red wine
1 bay leaf
6 Juniper berries, crushed
1 tbsp chopped parsley stalks

For the baby potatoes

900g baby or new potatoes
2 tbsp fresh rosemary leaves, chopped
6 garlic cloves, simply cracked away from skin
2-3 tbsp extra virgin olive oil

For the béarnaise sauce

10g Shallots, chopped
6 peppercorns, crushed
5g tarragon stalks
1 tbsp tarragon vinegar
3 egg yolks
5g chervil
5g tarragon leaves
200g Butter, melted

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