Roast venison with girolle mushrooms and blackberry
Recipe by Norbert Neylon
INGREDIENTS
Four portions of venison loin approximately 250g each
160g girolle mushrooms
100g blackberry puree
1g agar agar
100g fresh blackberries
200g veal jus
30ml Crème de Cassis (A blackberry liquor)
250g carrots (finely chopped )
50g orange juice
One star anise
Eight baby carrots
METHOD
For the blackberry gel, bring the blackberry puree and agar agar to the boil and allow to set. Once fully set blend in a food processor.
To make the carrot puree, cover the chopped carrots with orange juice, add the star anise and cook until soft. Then blend in a food processor and season to taste.
For the sauce, reduce the veal jus to sauce consistency and add the fresh blackberries. Finish with the Crème de Cassis.
Prepare the girolle mushrooms by cleaning and scraping the stems. Peel the baby carrots and cook.
Season the venison with salt and pepper and brown on all sides in a hot frying pan. Roast in the oven at 200 degrees Celsius for six or seven minutes for a nice pink.
Once cooked, allow to rest for two minutes. Then slice in three and serve as shown in the picture.
ABOUT THE CHEF
Norbert Neylon is the chef proprietor of The Oak Room Restaurant in Cavan since 2001.
The Oak Room moved to a new purpose-built building in May of 2017 on Bridge Street in Cavan Town.
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