With the crunch of leaves underfoot and a definite chill in the air, the season for game is well underway and The Bull in Beaumaris is embracing it with winter favourite, venison. We’ve got hold of their coveted venison recipe; perfect for a weekend treat this recipe is quick to make but worth savouring with a glass of your favourite red.
- 4 x 5oz venison loin steaks (Can be purchased from any good quality butchers)
- 2 swedes
- Handful of blackberries (to garnish)
- Chanterelle mushrooms (fry and add to gravy)
- 5 baking potatoes
- A good real meat gravy
- 1 pack of butter
- Chicken stock
Peel the swede and dice into 2cm cubes then place the swede into boiling water until cooked.
With the trim of the swede, boil and blitz with butter to create a smooth puree.
To make the potato fondant; cut the potato to desired shape, place in a pan of foaming butter with garlic and thyme and leave to colour.
Once the potato has become golden turn it over and add chicken stock. Reduce the heat and simmer until cooked.
To cook the venison; season the loins and add to a hot pan with oil, thyme and garlic.
Add ¼ of a pack of butter and cook until it foams.
Remove the pan from the heat but continue to turn the meat every couple of minutes.
Once cooked to your liking, remove from the pan and leave to rest.