Pink Loin of Wild Irish Venison, Candied Chestnuts, Tender Stem Broccoli & Puree, Blackberry Chutney by Head Chef Chris McMenamin of Harvey’s Point Hotel

This is a good Autumn/Winter dish using top quality Irish ingredients as our focal point.

List of ingredients (Metric Quantities)

Venison Loin

800g Venison Loin cut into 4 even portions
2 tsp  Donegal Rapeseed Oil
40g Salted Butter
Seasoning 

Candied Chestnuts

12 Chestnuts
75g Caster Sugar
75mls Water

Broccoli Puree

150g Broccoli chopped
Seasoning

Tender Stem Broccoli 

8 pieces Tender Stem Broccoli
20g Salted Butter 
Seasoning

Blackberry Chutney

200g Frozen Blackberries
75g Red Onion diced
8g Garlic Puree
½ Red Chilli diced
3 Juniper Berries finely ground
100mls Cider Vinegar
80g Demerara Sugar

Garnish

8 Fresh Blackberries halved 
Red Vein Sorrell [optional]


Method

Venison Loin

  • Heat up a pan with the oil
  • Season the venison with salt and pepper
  • Place in the pan and colour the venison on all sides
  • Add the butter and baste it regularly until is cooked to your liking
  • Leave to rest for 5/6 minutes in a warm place before serving

Candied Chestnuts

  • Make a stock syrup by boiling the sugar and water together
  • Add your chestnuts and cook on a low heat for 10 minutes
  • Strain and leave the chestnuts to cool

Broccoli Puree

  • Bring a pot of water to the boil and add salt
  • Add the broccoli and cook until tender but maintaining its bright green colour 
  • Remove the broccoli and place in a food blender
  • Start to blend and add some of the cooking liquid until the desired consistency is achieved 
  • Season to taste and strain the puree through a fine sieve 

Tender Stem Broccoli

  • Using the same water as for the puree return to the boil and add the tender stem broccoli
  • Cook until tender and toss in the butter and season

Blackberry Chutney

  • Place all ingredients except the sugar in a pot
  • Cook for 1 hour on a low heat
  • Blitz the mixture in a food processor until smooth and strain through a fine sieve
  • Return to a clean pot and add the sugar on a low heat and cook until a jam consistency is achieved

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