• METHOD • For Venison
HAUNCH OF VENISON by Chef JP Venison steaks supplied by JAHAMA Highland Estates.
Bring your oven up to 250 degrees. Season haunch with salt and pepper - I like to be generous with the pepper as it balances nicely with the saltiness of the Parmesan mash. Warm your frying pan and sear the haunch until browned on all sides. Pop in the oven for 8 minutes (medium) Rest for a few minutes before cutting to desired size. For Parmesan mash In a medium pot, cover potatoes with cold water and salt generously.
• INGREDIENTS • Venison steaks 2 large red potatoes 50g butter Cream Parmesan
Bring to a simmer and cook for 8 to 12 minutes until potatoes are fork tender. Remove from heat and drain. Add butter to the potatoes and use a potato masher or fork to mash potatoes. Add cream or milk and stir until incorporated. Add salt, pepper and grated Parmesan to taste. Red wine reduction - 200ml of red wine cooked out until a syrup texture. Buttered greens Bring a pot of water to boil. Season the water and cook greens for 3 to 4 minutes. Remove from water and toss in butter and season .
14
| march 2021
Lochaber Life March 2021.indd 14
05/02/2021 16:58:59
