Blackcurrant glazed Venison, salsify, and parsley puree with a red wine sauce

WINE RECOMMENDATION:  2-3 year old Baden or Pfalz Spätburgunder.


STEP 1 to 3

600 g venison loin, salt and pepper

100 g frozen blackcurrants

1 tbsp honey

1 tbsp freshly grated ginger

1-2 tbsp red wine vinegar

1 dl red wine, pinch grained

cardamom, 1 tbsp vanilla sugar


8 salsify, 1 tbsp butter, 2 tbsp

honey, 50 g roasted and chopped

hazelnuts, salt


600 g almond potatoes

300 g parsley root

1 dl cream, 1 dl milk, 2 tbsp butter

pinch of suger, salt

pinch of nutmeg


3 dl meat stock

2 finely chopped shallots

1 dl blackcurrant, thyme, bay leaf

3 dl red wine, red wine vinegar

butter, salt and pepper


STEP 1 Boil all ingredients (except sugar) for 5-8 mins. Add sugar and mix in a blender, then strain and store air tight.

STEP 2 Trim venison (saving trimmings for sauce). Season well and fry in oil and butter until brown. Spread a little blackcurrant glaze over the meat, place in oven 120 °C until inner temperature reaches 54-56 °C. Leave to rest.

STEP 3 Prior to slicing, brush a little more glaze on to the meat and fry lightly in a dry frying pan until sticky. Slice and serve.

STEP 4 Peel and directly boil the salsify in salted water, until cooked but still firm, strain and cool. Prior to serving, fry the salsify in butter lightly, adding the nuts and honey, fry until caramelized, season and serve.

STEP 5 Boil potatoes and parsley together in salt water until soft. Boil milk, cream and butter. Mash potatoes and add to cream mix. Season and mix well.

STEP 6 Brown venison trimmings and shallots, add blackcurrants. Add herbs, wine and vinegar and reduce to half. Add the stock and reduce by 1/3, season whisk in the butter and strain.