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.
When it comes to special occasions they both have their favourite Welsh dishes, but Chris is offering a local 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 Slice on 01792 290929.