Venison on clapshot with whiskey jus
DNA Dinners, Episode 13
SERVES
6
Ingredients
Venison:
- 400 grams venison loin
- 1 carrot, peeled and diced
- 1 onion, peeled and diced
- 2 cups (480 millilitres) blackberries
- 1 teaspoon (5 millilitres) black peppercorn
- 1 teaspoon (5 millilitres) juniper berries
- 1 teaspoon (5 millilitres) salt
- 1 cup (240 millilitres) Merlot wine
- 1 teaspoon (5 millilitres) vegetable oil, for searing
- 1 teaspoon (5 millilitres) butter
Whiskey jus:
- 850 grams beef bones
- 1/4 cup (60 millilitres) carrot, peeled & diced
- 1/4 cup (60 millilitres) onion, peeled & diced
- 1/8 cup (30 millilitres) celery, chopped & diced
- 4 cups (960 millilitres) veal stock, ALT: beef stock
- 1 clove garlic, minced
- Trimmings from venison loin
- 3 sprigs thyme
- 1/8 teaspoon (0.75 millilitres) white pepper
- 1 bay leaf
- 1 1/2 cup (355 mililitres) Malt whiskey
- 2 tablespoons (30 millilitres) elderberry vinegar, ALT: balsamic vinegar
- Salt and pepper
Clapshot:
- 3 cups (720 millilitres) potatoes, peeled and cubed
- 2 1/2 cups (600 millilitres) turnips, peeled and cubed
- 1 cup (240 millilitres) carrot, peeled and cubed
- 1 onion, diced
- 2 tablespoons (30 millilitres) butter
- 1 teaspoon (5 millilitres) salt, halved
- 1/4 teaspoon (1.25 millilitres) white pepper
- Chives, chopped
Directions
Venison:
- Trim and clean the venison. Set aside trimmings for Whiskey Jus.
- Cut the venison into five even 170 gram portions. In a mixing bowl, combine carrot, onion, blackberries, peppercorn, juniper berries, salt, and Merlot wine. Place the mixture into a sealable container then add the venison portions to the liquid and refrigerate for 24 hours.
- Drain the liquid and allow the venison portions to air dry. Heat vegetable oil in a pan on high heat. Sear the venison portions on each side until brown.
- Preheat oven to 375F (190C). Place the venison portions in an oven-safe skillet. Place in oven for approximately 12 minutes. Remove the venison from the skillet and set aside to rest.
- Place the skillet on the stove-top. Add vinegar, whisky, and reserved stock. Bring the liquid to a simmer and reduce. Add butter, season with salt and pepper.
Whiskey jus:
- Preheat oven to 400F (305C). Roast the bones, carrot, onion, and celery for 15 minutes or until dark brown. Place the roasted items in a large pot. Add stock, garlic, trimmings, thyme, white pepper, and bay leaf. Bring to a boil and then simmer for four hours to extract marrow from the beef bones.
- Strain and reserve.
Clapshot:
- Place carrots, potatoes and turnip in a large pot. Cover the vegetables with water and season with salt. Bring the pot to a boil and cook until vegetables are soft.
- Drain and mash roughly. Add butter and season with salt and pepper.
- Reserve, keeping warm.
- Plate the venison with the Clapshot and top with Whiskey Jus. Garnish with chives.
