A seasonal recipe from our Executive Chef, Callum Keir
“Saddle of Venison, with a bramble compote”, Serves 4:
4x 150g loin of venison fillet, 200 ml game jus, bramble compote, 12 Chantenay carrots, 8 small turnips, 8 small beetroots, sea salt and ground pepper.
Ingredients for the Bramble Compote:
4 caramelised shallots, 150g diced cooked potatoes, 8 peeled shallots – halved, 20 brambles, 50 ml clarified butter, picked thyme leaves, sea salt and ground pepper.
Cook, separately, the carrots, turnips and beetroots in boiling salted water. Keep warm.
Heat a sauté pan, add butter and seal the peeled shallots, colour all sides and cook until softened. Add the diced potatoes and sauté for a few minutes. Add the caramelised shallots. Mix well. Remove from the heat and add the brambles and the thyme. Season well.
Spoon the bramble compote in the middle of the plates. Slice each fillet of venison and place on top. Place around the root vegetables and pour on and around some red wine sauce.