Paul Mc Knight from the Culloden Hotel has provided us with a mouth watering Vension suggestion for this month.

• Saddle of venison, sweet potato puree, buttered savoy and aged balsamic glaze

Ingredients

Puree:

• 750g orange fleshed sweet potato
• 2 tablespoons of peanut oil
• Salt and Pepper to taste
• Butter

Venison:

• 4 x 200g boneless venison loin.
• 1 savoy cabbage shredded

Glaze:

•  pint of aged balsamic vinegar
• 1 crushed juniper berry
• 1 garlic clove crushed
• 1 spring of thyme
• 1/4 pint of venison stock

Method

• Prepare sweet potato mash
• Blanch cabbage
• Sear venison loin in a hot pan
• Finish the venison in oven for 5 minutes @ 160^0C
• Once cooked, leave to rest for 5 minutes.

Glaze:

• Add the vinegar, thyme and juniper to a pan
• Bring to the boil and add the venison stock
• Reduce to a syrupy consistency, check seasoning, present and serve

*** Presentation as in photo with confit of garlic, turned carrot and wild mushroom***

Dish Prepared By: Paul Mc Knight (Head Chef at the Culloden Hotel)