Ingredients
(serves four)
665g venison loin cut into 8 medallions
For the potatogratin
150g green apples
100g onions
1 clove of garlic peeled
200ml cream
300g potatoes
130g butter
Salt and pepper
80g grated cheese
For the black pepper and cider sauce
225ml veal stock or light chicken stock
1tbs unsalted butter
125ml red wine
2 sprigs of thyme
4 shallots
125ml double cream
1tbs crushed black peppercorns to taste
125ml cider(medium- dry)
2 cloves of garlic
For the apple compote
900g eating apples
1tbs unsalted butter
50ml white wine
125ml double cream
50ml Calvados
Salt
Freshly ground nutmeg
Method
Sauté the medallions until rare - about two minutes on each side.
For the gratin peel the apples and grate. Peel the potatoes and cut into thin slices. Slice the onions and sweat together with the apples in 100g butter. Cool and mix them with the sliced potatoes. Add the garlic and salt and pepper to the mixture.
Butter a gratin dish pour in the mixture and pour the cream over equally. Sprinkle with cheese. Pre-heat the oven to 180°C and cook for approximately one hour.
Cut out the portions you require when cold with a pastry cutter - reheat. The potato gratin will keep for five days covered in the fridge.
For the black pepper and cider sauce sauté shallots and garlic. Add the thyme red wine and cider and reduce by half. Add the stock and reduce by half again. Over a medium heat pour in the cream and reduce until the sauce begins to thicken. Whisk in the butter. Sieve and keep warm. Add the crushed peppercorns.
To prepare the compote peel core and quarter the apples. Cut in half again. Melt the butter in a large frying pan sauté the apples add the Calvados and white wine and reduce by half. Pour in the cream and stir until apples are coated. Season with salt pepper and nutmeg. Keep warm.
Divide the compote on pre-heated plates. Arrange two medallions on the compote and spoon a little sauce over them. Garnish with the potato and apple. Serve.
Photo © Sam Bailey