Get in the perfect mood for winter with this beautiful loin of venison with creamed sprouts and juniper sauce by Marcus Wareing.
– 4 tbsp vegetable oil 1 onion, quartered
– 2 celery sticks, quartered
– 1 leek, white partonly, quartered 1 carrot, quartered
– 2 bay leaves
– 2 staranise
– 15 juniperberries 200ml port 100ml red wine 50ml gin
– 2 tbsp red wine vinegar 2 tbsp black treacle
– 300ml Beef Stock (page 137) 300ml Chicken Stock (page 83)
– 4 x 100–150g venisonloinportions orsteaks
For The Creamed Sprouts
– 350g Brussels sprouts, brownleaves and stalks removed
– 150ml double cream
– 2 sprigs of thyme
– 2 bay leaves
– ½ nutmeg
– sea salt and freshly ground black pepper
1. Heat half the vegetable oil in a large saucepan over high heat, then add the onion, celery, leek and carrot to the pan and fry for about 5 minutes, until lightly brown.
2. Stir in the bay leaves and spices, then pour in the port, red wine, gin and vinegar. Bring to the boil, reduce the heat slightly and simmer for about 10 minutes to reduce the liquid by one-third.
3. Add the treacle and both stocks, return to the boil, then simmer for about 45 minutes, until the liquid has reduced to a thick, syrupy consistency.
4. Strain the sauce through a sieve into a clean saucepan, season to taste with sea salt and pepper and keep hot.
5. To make the creamed sprouts, bring a large pan of salted water to the boil and blanch the sprouts for 3 minutes. Plunge in iced water and drain well.
6. Put the double cream, thyme and bay leaves in a medium saucepan over medium heat and grate in all the nutmeg. Bring to the boil then reduce the heat and simmer for 10–15 minutes until the cream has reduced by half.
7. Fish out the bay leaves and thyme sprigs, add the blanched sprouts and season to taste. Heat through until the sprouts are hot.
8. Preheat the oven to 180°C/160°C fan/gas 4. Heat the remaining vegetable oil in a heavy-based frying pan over high heat.
9. Season the venison all over, add it to the pan and fry for 5 minutes, until brown on all sides. Transfer to a roasting dish and put in the oven for 6–10 minutes, depending on the size of your pieces of venison.
10. Remove from the oven and leave to rest for 5 minutes, then slice and serve with the creamed sprouts and juniper sauce.
Marcus Wareing is one of the most respected and acclaimed chefs in Britain today. Owning three restaurants, two being two Michelin-starred Marcus has a long list of awards, including Restaurateur of the Year and Young Chef of the Year. Marcus is also a judge on of MasterChef: The Professionals, where he can showcase his tips and tricks to contestants and viewers. Marcus at Home focuses on great flavours and his recipes will become favorites in you home. It contains food you can make in a rush or when you want to create a showstopping meal.