To enhance our constantly evolving menu in Moira's Restaurant, Moira creates a new dish each month.
Her December Special is a Loin of Venison with Onion Marmalafe & Port Sauce.
Loin of Venison with Onion Marmalade & Port Sauce
Onion Marmalade
Ingredients:
1½ lbs Onions 2 oz. Butter
Salt/Pepper 6 ozs Castor Sugar
8 tablespoons Red Wine Vinegar 3 tablespoons Crème de Cassis
½ pt. Red Wine
Method:
Peel and dice the onions finely.
Heat butter in saucepan until it becomes a deep nut brown, fry off onions in butter until golden brown.
Add sugar, season and stir well.
Cover the saucepan and cook for 10 mins over a gentle heat, stirring occasionally.
Add red wine vinegar, crème de cassis and red wine.
Cook gently for approx 30 mins uncovered, stirring regularly.
Reduce down until a marmalade consistency is achieved.
Allow to cool and store in air tight jars.
Port Sauce
Ingredients:
1 pint Brown Stock ½ pt Port
1 teaspoon Juniper Berries (optional) 1 clove of Garlic (crushed)
1 tablespoon of Tomato Puree 1 tablespoon of Redcurrant Jelly
A little cream to finish Seasoning
Method:
Bring the garlic, juniper berries and port to the boil and add the brown stock.
Lower heat and simmer gently until reduced by half.
Add tomato puree and a little cream and continue cooking for a further 10-15mins.
Taste and season accordingly.
Adjust consistency by either, further reduction or by adding a little more stock or port
To Cook & Serve the Venison
Allow approximately 6 ozs of loin of venison per person.
Fry on a hot pan in a little oil and garlic butter until cooked as desired.
Serve with a tablespoon of warm onion marmalade and a drizzle of the sauce.
Enjoy!