- 2 tbs olive oil
- 1kg venison fillet
- 150ml red wine
- 1/4 cup (60ml) port
- Pared zest of 1 orange
- 6 juniper berries – lightly crushed
- 4 thyme sprigs
- 2 cups (500ml) veal glace or beef demi-glace
- 670g jar pitted morello cherries, drained
- 15g dark chocolate, chopped
- Wilted spinach and celeriac mash
- Cherry crumbs
- 100g fresh sourdough breadcrumbs
- 1/2 cup chopped flat-leaf parsley leaves
- 2 tsp fresh thyme leaves
- 75g dried cherries
- 1 garlic clove
- 60g unsalted butter
10 Mins Prep, 20 Mins Cook
Preheat the oven to 180°C.
Heat the oil in a frypan over high heat. Season venison and cook, turning, for 2-4 minutes until browned. Transfer to a baking tray and roast for 8 minutes for rare or until cooked to your liking. Rest, loosely covered, for 10 minutes.
Meanwhile, for the crumbs, place breadcrumbs, herbs, dried cherry and garlic in a food processor and whiz until coarse crumbs. Melt butter in a frypan over medium heat. Cook crumbs, stirring, for 5 minutes or until crisp. Remove crumbs from pan and set aside.
Return pan to medium-high heat. Add wine, port, zest, juniper and thyme and bring to a simmer. Cook for 3-4 minutes until reduced by half. Add demi-glace and cherries, and cook for 5 minutes or until smooth and glossy. Stir in chocolate until melted, the season and remove sauce from heat.
Slice venison and serve with red wine sauce, cherry crumb, spinach and mash.
Recipe Source: www.taste.com.au