Roast Loin of Venison with curly kale, & caramelised fig tartlet

Image courtesy of cheshire wildlife trust

Venison is a wonderful meat, and using the loin here shows respect to its wonderful texture and flavour. I have kept the construction of each component seperate so that you cam omit and replace other things if you wish. The whole dish however provides wonderful flavours and textures, coupled with all the expected luxury elements used with the festive season. Its an ideal alternative to Christmas, boxing day or new years dinners, and will delight the palates of your guests. Its also quite aromatic and can be a good introduction to palates not yet graced in the wonderful ways of the venison.


You will need (Serves 4)

(For the kale) You can substitue savoy cabbage here, or even spinach. Adjust cooking times accordingly.

450g of Curly Kale
Seasoning
Nutmeg
Butter

Steam the Kale or 5 minutes, then glaze with butter, seasoning and nutmeg

4 x trimmed 200g of venison loin possible barrelled rolled
2 Rasher smoked bacon (per serving)

Wtap Loin barrels in bacon, and seal in a hot pan, season once coloured on all sides roast for 12 minutes for medium 20 for well done. Be sure to let the meat rest before serving.

For the Sauce

50g of finely diced shallots
8 crushed black pepper corns
300ml of high quality veal or chicken stock
Grated zest and the juice of an orange
Teaspoon of grated dark chocolate
Tsp demerera sugar

Saute pepeprcorns and shallots together giving a little colour (until soft). Add brandy & flame, then add orange juice, sugar and zest when flames have subsided. Allow syrup to form then add stock and reduce by half. Fold in chocolate
just before serving.


For the fig tarts

200g of Puff Pastry
Flour for dusting
6 Figs cut in half lengthways
50g of Butter
2 tablespoon of nut oil/ olive
1 beaten egg
6 teaspoon of Demerara sugar
Cracked black pepper
Pinch of sea salt

Roll out the puff pastry and cut out 4 rectangles about 10cm by 7 cm

Place the pastries on a slip mat, and prick them lightly with a fork now chill for 30 minutes
Pan fry the figs cut side down in hot oil and butter till coloured
Place three of the fig halves on each, with the open side up.
On top of each of the figs put some butter, sugar, black pepper and a little sea salt

Bake for 10-15 minutes at 200C

Plate and serve. Devour.