Thyme at Errichel chef patron Paul Newman’s Herbed Venison

Picture of herbed venision for receipe

In season: Scottish Menu Awards’ Chef of the Year, Paul Newman is Chef Patron at the two AA Rosette Thyme at Errichel Restaurant above Aberfeldy in Perthshire.

Herbed Venison Loin with Heritage Carrots, Red Cabbage, Wild Garlic & Blackberry Jus


Picture of herbed venision for receipe
Herbed Venison Loin with Heritage Carrots, Red Cabbage, Wild Garlic & Blackberry Jus
Print Recipe
Servings
4
Servings
4
Picture of herbed venision for receipe
Herbed Venison Loin with Heritage Carrots, Red Cabbage, Wild Garlic & Blackberry Jus
Print Recipe
Servings
4
Servings
4
Instructions
  1. Herbed Venison Loin
  2. Oven 180 degrees centigrade
  3. Place all ingredients; except the venison, into a mini blender and blitz until you have a fairly fine grain mixture.
  4. Brush the venison loin with a little oil and then roll in the herbed mixture until the loin is very well coated.
  5. In a heavy based, oven proof frying pan heat a teaspoon of oil until just off smoking.
  6. Sear the venison loin on all sides (don’t forget to sear the ends also).
  7. Place the pan into the oven and roast the loin; 10 - 12 minutes will be rare / 13 - 15 minutes will be medium.
  8. Remove from oven and cover with foil and then a clean tea towel. Allow to rest for at least 30 minutes.
  9. Slow Braised Red Cabbage
  10. Oven 160 degrees centigrade
  11. Place all the ingredient into a large roasting pan.
  12. Mix thoroughly ensuring the sugar dissolves and is evenly distributed at this stage.
  13. Please in the centre of the oven and cook for 35 – 40 minutes until soft and tender but not completely broken down.
  14. Stir a couple of times during cooking.
  15. Roasted Heritage Carrot Puree
  16. Oven 160 degrees centigrade.
  17. Wrap all the ingredients in a tight foil package and place in the oven.
  18. Cook for 35 minutes, your garlic & carrots will be tender.
  19. Pass through a fine mesh sieve and then beat with a wooden spoon for a light, creamy puree.
  20. Steam the Garlic Leaves for a couple of minutes
  21. Blackberry Jus
  22. In a heavy based saucepan heat splash of vegetable oil & the butter.
  23. Add onion and allow to cook over a low heat for 5 minutes.
  24. Add the rest of the ingredients and cook over a medium to high heat for around 10 – 15 minutes. The jus will reduce and thicken. Remember to stir occasionally.
  25. Remove from the heat and pass through a sieve to remove the blackberry cores and the rosemary sprigs.
  26. To Finish the Dish
  27. Remove Venison Loin from pan and cut into 4 portions.
  28. Place the Crushed Potatoes into the centre of the plates, top with wilted garlic leaves and top with a portion of cabbage.
  29. Finish with the venison loin, spoon carrot puree and drizzle the blackberry jus round the plate with a couple drops of sweet aged balsamic vinegar.
  30. Scatter a few blackberry & cherry halves over the plate. ENJOY!
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