Roasted Loin of Venison with Eggplant and Garam Masala Confit

Serves 4

 Metric  Imperial 

Presented by Chef Shawn McClain at the International Pinot Noir Conference, 2007.

Presented by Chef Shawn McClain at the International Pinot Noir Conference, 2007.

Cervena Boneless Loin

Preheat oven to 140°C.

Season venison well with salt and pepper.

Heat a heavy-based pan till hot and sear venison till well browned.  Transfer to preheated oven and cook to medium-rare (25 minutes).  Remove from oven and rest for 15 minutes.

 

Preheat oven to 140°C.

Season venison well with salt and pepper.

Heat a heavy-based pan till hot and sear venison till well browned.  Transfer to preheated oven and cook to medium-rare (25 minutes).  Remove from oven and rest for 15 minutes.

 

Eggplant and Garam Masala Confit

Pour oil into large pot and heat till hot.

Add garam masala and cook for 1 minute till fragrant.

Add shallots, ginger and garlic and sweat for 1-2 minutes.

Add eggplant and toss well in the oil.

Reduce heat to low and cook eggplant till soft.  You will need to toss eggplant occasionally to ensure all pieces cook through.

Remove pot from heat and strain off excess liquids and oil.  Season generously with salt.  Serve hot.

 

Pour oil into large pot and heat till hot.

Add garam masala and cook for 1 minute till fragrant.

Add shallots, ginger and garlic and sweat for 1-2 minutes.

Add eggplant and toss well in the oil.

Reduce heat to low and cook eggplant till soft.  You will need to toss eggplant occasionally to ensure all pieces cook through.

Remove pot from heat and strain off excess liquids and oil.  Season generously with salt.  Serve hot.

 

Gingered Kumara Puree (yields 650g)

Place kumara pieces in a steamer and cook till tender.  Boiling the kumara will make the puree watery.

Meanwhile, heat 50g butter in a saucepan and gently sauté ginger.

Once kumara is cooked, push it through a sieve using the back of a spoon.  Add ginger.

Whisk remaining butter into kumara till absorbed, then add hot milk until you have a creamy puree.  Season to taste and keep warm until ready to serve.

 

Place kumara pieces in a steamer and cook till tender.  Boiling the kumara will make the puree watery.

Meanwhile, heat 50g butter in a saucepan and gently sauté ginger.

Once kumara is cooked, push it through a sieve using the back of a spoon.  Add ginger.

Whisk remaining butter into kumara till absorbed, then add hot milk until you have a creamy puree.  Season to taste and keep warm until ready to serve.


 

Blackberry Sauce Jus

Place 1st measure of blackberries in a food processor fitted with a plastic blade and pulse to a puree.  Pour through a fine sieve to remove seeds.  You should be left with 100ml of puree.  Discard seeds and set puree aside.

Place sugar in a small heavy-based pot and sit over a medium heat to caramelise.  Swirl pot frequently to encourage even caramelisation.

Once sugar is a light caramel colour add sherry vinegar and reduce until pot is almost dry.

Add peppercorns, water and glaze.  Bring to a simmer and reduce by half.

Add reserved blackberry puree, salt and sherry.

Strain and season further if necessary.

To Serve:  Reheat sauce and just prior to serving add whole blackberries just to heat through.  Serve immediately.

 

Place 1st measure of blackberries in a food processor fitted with a plastic blade and pulse to a puree.  Pour through a fine sieve to remove seeds.  You should be left with 100ml of puree.  Discard seeds and set puree aside.

Place sugar in a small heavy-based pot and sit over a medium heat to caramelise.  Swirl pot frequently to encourage even caramelisation.

Once sugar is a light caramel colour add sherry vinegar and reduce until pot is almost dry.

Add peppercorns, water and glaze.  Bring to a simmer and reduce by half.

Add reserved blackberry puree, salt and sherry.

Strain and season further if necessary.

To Serve:  Reheat sauce and just prior to serving add whole blackberries just to heat through.  Serve immediately.

 

To Serve

Cut loin into eight even-size pieces.  Place two pieces onto each plate with a spoonful of Eggplant and Garam Masala Confit.  Position beans on top of confit.  Make a quenelle of Gingered Kumara Puree and garnish with Kumara Crisps.  Drizzle Blackberry Jus over the venison.

Cut loin into eight even-size pieces.  Place two pieces onto each plate with a spoonful of Eggplant and Garam Masala Confit.  Position beans on top of confit.  Make a quenelle of Gingered Kumara Puree and garnish with Kumara Crisps.  Drizzle Blackberry Jus over the venison.

Roasted Loin of Venison with Eggplant and Garam Masala Confit

Printer Friendly Version of this Recipe Printer friendly version

Cervena Loin

850g boneless, skinless venison loin (silverskin removed)

 

2 lb boneless, skinless venison loin (silverskin removed)

 

Gingered Kumara Puree

500g golden kumara (peeled & diced)

150g butter (diced)

4 tbsp grated fresh ginger

approx 130ml milk (heated)

flaky sea salt and freshly ground black pepper

1 lb golden kumara (peeled & diced)

150g butter (diced)

4 tbsp grated fresh ginger

approx 130ml milk (heated)

flaky sea salt and freshly ground black pepper

Eggplant and Garam Masala Confit

165ml (2/3 cup) olive oil

2 tbsp garam masala

24g (2) shallots (very finely chopped)

1 tbsp very finely chopped ginger

4 cloves garlic (very finely chopped)

560g (3 small) eggplant

flaky sea salt

 

165ml (2/3 cup) olive oil

2 tbsp garam masala

24g (2) shallots (very finely chopped)

1 tbsp very finely chopped ginger

4 cloves garlic (very finely chopped)

560g (3 small) eggplant

flaky sea salt

Blackberry Sauce Jus

150g blackberries

50g (1/4 cup) sugar

65ml (1/4 cup) sherry vinegar

1 tsp black peppercorns (crushed)

250ml (1 cup) water

250ml (1 cup) Venison Glaze

salt

5ml (1 tsp) Lustau Solera sherry

240g (30) blackberries (extra)

150g blackberries

50g (1/4 cup) sugar

65ml (1/4 cup) sherry vinegar

1 tsp black peppercorns (crushed)

250ml (1 cup) water

250ml (1 cup) Venison Glaze

salt

5ml (1 tsp) Lustau Solera sherry

240g (30) blackberries (extra)