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Oisin Venison with Honey Roasted Root Vegetables

Stylish French venison loin served with honey-glazed root vegetables, blackcurrant gastrique, garlic butter cabbage, and a creamy butter emulsion.

DinnerGourmetFrenchVenisonRoot Vegetables
Estimated Nutrition
Calories
1956.1
kcal / serving
7824.5 kcal total
Carbs
111.4g
per serving
445.6 g total
Fat
145.5g
per serving
582.1 g total
Protein
60.6g
per serving
242.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
50
g
Caster Sugar
for the gastrique
CondimentsSauces
50
ml
Distilled Vinegar
for the gastrique
450
ml
Red Wine Vinegar
for the reduction
Dairy
50
ml
Double Cream
for emulsion
175
g
Unsalted Butter
diced, for emulsion
150
g
Butter
softened, for garlic butter
Fruits
150
g
Blackcurrants
frozen, for the gastrique
1
piece
Lemon Juice
a squeeze, for emulsion
Meat
800
g
Venison Loin
Oisin, trimmed
NutsSeeds
6
sprig
Lemon Thyme
for the confit
3
clove
Garlic
for the confit
1
sprig
Rosemary
for the confit
1
piece
Sea Salt
fine, to taste
1
piece
White Pepper
ground, to taste
3
sprig
Thyme
leaves picked, for emulsion
35
g
Garlic
crushed, for garlic butter
35
g
Flat leaf Parsley
finely chopped, for garlic butter
2
tbsp
Black Peppercorn
whole
2
tbsp
Juniper Berry
whole
OilsFats
1000
g
Duck Fat
or goose fat
5
tbsp
Olive Oil
for emulsion
Other
450
g
Honey
clear, for the reduction
Vegetables
3
piece
Carrot
peeled and washed
3
piece
Parsnip
peeled and washed
1
piece
Swede
small, peeled and washed
1
piece
Celeriac
small, peeled and washed
1
piece
Savoy Cabbage
shredded

Method

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