Recipe: Roast venison loin with boulangere potatoes and root vegetables
Swansea restaurant Slice is owned and run by award-winning chefs Adam Bannister and Chris Harris.
Since opening in 2014, Slice has gained entry to the Michelin Guide and Good Food Guide. In 2015, Adam won the Welsh title on the BBC’s Great British Menu.
When it comes to special occasions they both have their favourite Welsh dishes, but Chris is offering a St Valentine’s Day delight – Welsh venison!
Low in fat and calories but high in protein, vitamins and minerals, venison loin can be cut into steaks and pan-fried or roasted whole in the oven. Its mildly gamey taste will take fruity and slightly sweet flavours perfectly.
• 1 kg/2lb 2oz venison loin, fat trimmed
• 1 tbsp olive oil
• 6 potatoes, peeled and sliced thinly
• 4 onions (chopped)
• Salt and black pepper
• Root vegetables such as cavolo nero and salsify
• Preheat the oven to 180C.
• Trim the venison of any fat or sinew and rub with olive oil, season with salt and freshly ground black pepper.
• Cook the venison for 7 minutes at 180C and give it 7 minutes rest so it’s nice and pink – venison is tastier when served medium rare.
• Heat the oil in a pan on a low heat and add chopped onions and salt. Cook until they turn soft and are translucent.
• Prepare the boulangere potatoes by cutting them into thin discs and cooking with the softened onions.
• Add the venison stock to the the potatoes and onions to give it a rich taste.
• Serve the venison, stock, potatoes and onions with steamed root vegetables such as cavolo nero and salsify.
Slice is a 16-seater restaurant is based in Eversley Road, Sketty.
To book a table contact 01792 290929 or visit www.sliceswansea.co.uk.