Braised Venison Shank with Cassis Sauce:

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Ingredients:
Venison shanks
Salt & pepper
Carrots
Onions
Celery
Brown deglace
Red wine
Veal stock
Potatoe
Artichoke

Method:
Step 1
Season venison shanks and seal of in hot pan. In the same pan add carrots, onions, celeryac. Then add brown deglace with red wine.
Step 2
Place shanks in deep roasting tray, and add vegetables and red wine cover half way up with veal stock. Cover tray with aluminium foil and place in oven 220deg. Braise until meat comes of the bone easily.
Step 3
Strain sauce and reduceby approx half. Make cassis reduction and add reduced sauce and strain. Toss winter vegetables in butter and season. Serve shank on a potato and jerusalem artichoke mash with vegetables and the cassis sauce.



Venison Salad:
Serves 4

Ingredients:
3 tbsp sherry vinegar
1 tsp Dijon mustard
2 tbsp very finely chopped red onion
6 tbsp olive oil
2 tbsp walnut oil
150g French beans, trimmed
4 tsp black peppercorns, crushed
4 (150-175g) venison fillet steaks
1 (120g) bag mixed salad leaves
8-10 basil leaves, large ones torn in half
175g blackberries
100g redcurrant

Method:
Step 1
Whisk the sherry vinegar and mustard together in a small bowl. Whisk in the remaining olive oil, the walnut oil and red onion. Season with salt and freshly ground black pepper. Set aside for 30 mins, that gives the flavours time to develop.
Step 2
Cook the French beans in a pan of boiling, lightly salted water for 3 mins until just tender. Drain and rinse in cold water. Place in a large bowl with the salad and basil leaves.
Step 3
Heat a heavy based frying pan or griddle pan until smoking hot. Season the venison steaks with the peppercorns, pressing them firmly into the meat. Cook for 3 mins each side for rare steaks or until cooked according to taste. Transfer to a board. Rest for 5 mins, then slice.
Step 4
Meanwhile add the blackberries and redcurrants to the pan and warm through. Give the dressing a final whisk, drizzle half over salad and gently toss together with the warmed fruit. Arrange on individual serving plates with the sliced venison. Serve straight away with the remaining dressing.



Seared venison with lentils and sage
Chef: Scott Turner

While it might not be your average weeknight dinner, this is definately a meal for a special occassion.

So whip out the linen tablecloth, the napkins, light the candles and prepare to tantalise the tastebuds.

Ingredients:
lentils
olive oil
carrots
fresh sage leaves
celery
chicken stock
venison fillets

NOTE - Don't overcook venison, it will taste like shoe leather if you do.

Method:
Soak the lentils for two hours. Extract all the lentils which float to the top, and drain them. (The lentils which float are usually empty, coking them will leave them bitter).

Heat olive oil in a heavy based pan.

Saute onions, carrot, fresh sage leaves and celery over a medium heat until soft. Add the lentils and the required amount of chicken stock. (The liquid required will be set out on the packet of lentils).

Bring the mixture to the boil and simmer for an hour.

Pre-heat the oven to 200C.

Heat oil in oven proof pan, and sear the fillet on all sides on cooktop. Drain oil, and place into oven for 10-12 minutes (raw) 15 minutes (medium).

Rest the venison in the pan juices for 5 minutes.

Spoon lentils and vegetables onto plate, place sliced venison on top.

Voila!!