Venison with winter vegetables, crispy seaweed and parsley
Venison chops are quick to cook and work well with the earthy flavours of beetroot and salsify.
Ingredients
- 1 tbsp olive oil, for frying
- 300g/10½oz smoked pancetta, cut into cubes
- 12 baby onions
- 3 salsify, peeled and cut into cubes
- 325ml/11fl oz port
- 500ml/18fl oz red wine
- 1 tbsp caster sugar
- 1 tbsp redcurrant jelly
- 8 venison loin cutlets
- knob of butter
- 1 tbsp green peppercorns
- 1 nori sheet
- ½ bunch flatleaf parsley, finely chopped, to garnish
- 2 tbsp parsley oil, to garnish
- 1 medium cooked beetroot, peeled and thinly sliced, to garnish
- 1 raw candied beetroot, peeled and thinly sliced, to garnish
- salt and freshly ground black pepper
Method
Heat a little olive oil in a large saucepan and gently fry the pancetta until golden. Add the onions, salsify, port and red wine. Bring to the boil then add the sugar, redcurrant jelly and a pinch of salt. Cover and simmer over a low heat for 15–20 minutes, or until the vegetables are tender.
Meanwhile, preheat the oven to 180C/160C Fan/Gas 4.
Heat a little oil in an ovenproof frying pan. Fry the venison for 3 minutes on each side. Add the butter to the pan and, when melted, glaze the venison. Add the peppercorns and transfer to the oven for 3 minutes, or until cooked to your liking, then set aside to rest.
Dip the nori in water, drain and dry. Heat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended) and then deep fry until crisp. Season with salt and pepper.
To serve, arrange the port and wine glazed vegetables on serving plates. Slice the venison cutlets and arrange on top of the vegetables. Garnish with crispy seaweed, chopped parsley, parsley oil, cooked beetroot, candied beetroot and buttered peppercorns.