Venison with Jerusalem artichoke purée and pickled blackberries

  • Main
  • easy
  • 4
  • 1 hour 30 minutes, plus overnight pickling time for the blackberries


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Red wine gravy

  • 125ml of port
  • 250ml of red wine
  • 1l beef stock, or brown chicken stock
The day before you plan to serve the dish, mix the blackberries with the vinegar in an airtight container and leave to pickle overnight
Make the red wine gravy by placing a pan over a high heat. Reduce the port to a glaze, then add half the red wine and reduce once more until thick and syrupy. Add the remaining red wine and bring to the boil, then add the stock and simmer until reduced by half
  • 125ml of port
  • 250ml of red wine
  • 1l beef stock, or brown chicken stock
Meanwhile, preheat an oven to 160°C/gas mark 3. Peel the Jerusalem artichokes and place them in a bowl of water with the lemon squeezed in to stop them discolouring
In a small pan with a lid, sweat the shallots in a little butter until translucent, then add the Jerusalem artichokes and cook for 5 minutes. Add the milk to cover, put the lid on and place in the oven and cook for 20-25 minutes until soft and tender
  • 1 knob of butter
  • 2 shallots, sliced
  • 1l whole milk
Once the artichokes are soft, remove from the oven and turn the heat up to 170°C/gas mark 3½. Place the artichokes in a blender and blitz to a smooth purée, adding milk if needed to get a smooth consistency. Season and set aside to reheat before serving
Once the gravy has reduced and thickened slightly, season to taste and keep warm
Season the venison loins all over and place an ovenproof frying pan over a high heat. Add a dash of rapeseed oil and sear the venison all over until browned, then transfer the pan to the oven and cook for 5 minutes
Remove the venison and leave rest for 10 minutes. Meanwhile, gently reheat the purée
To plate, slice the venison into even slices, add a spoonful of purée and dot the pickled blackberries around each plate, cutting any larger ones in half. Finish the plate with nasturtium leaves and flowers and serve the gravy either on the side or spooned over the venison
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