VENISON WITH CHARRED SWEETCORN, MASHED POTATO, ROAST PARSNIPS AND PORT AND REDCURRANT JUS.

This November the Game Fair Team are proudly supporting the Movember Foundation.

Fit for a moustache donned feast, this Mo Bro Recipe comes fresh from the ‘Cook Like A Man’ Movember Cookbook thanks to Andy Waugh and Ruaridh Emslie.

Serves 6
6 parsnips, peeled and quartered
300g potatoes, peeled and cutthe-scots_main_mo-cookbook_low-res161 into small chunks
50g butter
180g sweetcorn, canned is fine but corn on the cob is better
Roasted mixed seeds, such as pumpkin or sunflower
6 x 150g venison topside or loin steaks
Olive oil
Salt and pepper
PORT AND REDCURRANT JUS:
A knob of butter
4 shallots, peeled and sliced
2 fresh thyme sprigs
2 garlic cloves, peeled and chopped
50g dark brown sugar
400ml red wine
1½ tablespoons good quality port
30g tomato paste
50g redcurrant jelly

METHOD:
Preheat the oven to 180°C /gas mark 4. Place the parsnips in a shallow roasting dish, toss with a little olive oil and roast in the oven for about 1 hour until golden brown. Put the chunks of potatoes in a pan of salted water and bring to the boil. Reduce the heat and simmer for 20 minutes until tender. When cooked, drain and mash together with the butter. Once the butter is mashed through, season, then mash further until really smooth.

For the Port and Redcurrant Jus, melt the knob of butter in a large saucepan on a medium-to-high heat. Add the shallots, thyme sprigs and garlic and fry for
2–3 minutes. Stir in the brown sugar until it melts through and begins to bubble up the side of the pan. Reduce the heat, stir in the red wine, port, tomato paste and redcurrant jelly. Bring to the boil and simmer for 15 minutes – this will evaporate off most of the alcohol, leaving a rich, sweet and syrup-like sauce. Remove and discard the thyme sprigs. Cut the kernels from the cob (or drain if you’re using the canned stuff) and place in a dry frying pan on a medium-to-high heat. Cook the kernels until they begin to char and turn golden brown. When nearly done, add the mixed seeds and lightly toast with the corn to release the flavours. Place in a bowl and keep in a warm place. Put the venison on a plate to allow it to relax and warm to room temperature. Place the same pan that you cooked the corn in on the hob, get it as hot as possible and wipe a very small amount of oil around it. Season the venison with salt and pepper on each side and place in the pan. Reduce the heat a little and cook on each side for 2 minutes for rare or 3½ minutes for medium. Allow the meat to rest in a warm place for 5 minutes.

TO SERVE
Put a good-size tablepoon of the potato in the middle of each plate. Place 4 or 5 parsnip quarters around the outside. Slice the steak across the grain into 4 or 5 pieces and place on top of the potato. Sprinkle over the sweetcorn and seeds and drizzle with the jus.

A huge thank you to Movember for donating a copy of this book for our raffle at the Charity Ball this month!

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