Ingredients
For the venison
250g/9oz smoked streaky bacon, pounded thin with a knife handle or rolling pin
1 kg/2lb 2oz venison loin, fat trimmed
1 tbsp olive oil
For the glaze
110ml/4fl oz chicken stock
110g/4oz blackberries
1 tbsp sloe gin
salt and freshly ground black pepper
For the rösti
500g/1lb 2oz old potatoes, grated
500g/1lb 2oz turnip, grated
250g/9oz carrot, grated
50g/2oz butter, melted
salt and freshly ground black pepper
2 tsp olive oil
For the parsnip crisps
vegetable oil, for frying
1 parsnip, thinly sliced
To serve
150g/5oz sugar snap peas
200g/7oz green beans
olive oil, for drizzling
salt and freshly ground black pepper
Preparation
1. For the venison, cut the loin into medallions about 2cm/¾in thick.
2. Wrap a piece of bacon around the side of each venison medallion, securing with a cocktail stick.
3. Heat the oil in a frying pan, add the venison and fry on each side for about 3-4 minutes, or until cooked to your liking. Remove from the pan and leave to rest on a warm plate.
4. For the blackberry and sloe gin glaze, add the stock to the pan and deglaze, scraping the bottom of the pan with a wooden spoon to incorporate the caramelised meat juices.
5. Add the blackberries and poach for 2-3 minutes, mashing them lightly with the back of a fork.
6. Add the sloe gin and bring to the boil, then reduce the heat and simmer for a further 2-3 minutes. Season with salt and freshly ground black pepper.
7. For the rösti, mix the grated vegetables together and place in a clean tea towel. Roll the towel tightly into a ball and squeeze out all the water from the vegetables.
8. Break up the ball of vegetables into a bowl and add the melted butter. Season with salt and freshly ground black pepper and stir well to combine.
9. Press the mixture into a patty about 1cm/½in thick.
10. Heat the olive oil in a frying pan and add the rösti. Fry for 2-3 minutes on each side until golden-brown and crisp.
11. For the parsnip crisps, cover the base of a deep sided frying pan with about 3cm/1¼in of vegetable oil. Carefully drop the parsnip slices into the hot oil and fry until golden-brown and cooked through. Drain on kitchen paper.
12. Bring a pan of water to the boil and cook the the sugar snap peas for two minutes and the green beans for 3-4 minutes. Drain and toss with a drizzle of olive oil, salt and freshly ground black pepper.
13. Cut the rösti into four pieces and place a piece in the centre of four serving plates. Top each rösti with the venison, a spoonful of sauce and some parsnip crisps. Place the greens alongside and serve immediately.
