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Tuesday, 27 February 2007
By Mary Shaw, head chef at The Lodge at Carfraemill www.carfraemill.co.uk
Seared Saddle of Venison with haggis, black pudding and a tayberry and sloe gin sauce
By Mary Shaw, head chef at The Lodge at Carfraemill www.carfraemill.co.uk
Serves 2
5oz piece of saddle trimmed of any fat or sinew
2 slices of black pudding
2 slices of haggis
1 glass of sloe gin
1 small punnet of tayberries
Half an onion
3 oz of butter
Sprig of fresh thyme
Sear venison steak and put in oven alongside the haggis and black pudding.
Saute half a small finely diced onion in butter with a sprig of fresh thyme. Add glass of sloe gin and small a punnet of tayberries. Cook for 2 or 3 minutes. Blitz and strain. Season and add splash of sloe gin and reheat. Let venison rest for a few minutes.
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