Scott Connor’s Venison On Clapshot with Whiskey Jus

Difficulty:

1/5

Ease of Preparation: Medium

Yield: 6 portions

This recipe is used with permission and is owned by The Local Gastropub restaurant

Ingredients:

Venison:

1 pound (400 grams) venison loin

1 carrot, peeled and diced

1 onion, peeled and diced

2 cups (480 millilitres) blackberries

1 teaspoon (5 millilitres) black peppercorn

1 teaspoon (5 millilitres) juniper berries

1 teaspoon (5 millilitres) salt

1 cup (240 millilitres) Merlot wine

1 teaspoon (5 millilitres) vegetable oil, for searing

1 teaspoon (5 millilitres) butter

Whiskey Jus:

2lb (850 grams) beef bones

¼ cup (60 millilitres) carrot, peeled & diced

¼ cup (60 millilitres) onion, peeled & diced

1/8 cup (30 millilitres) celery, chopped & diced

4 cups (960 millilitres) veal stock, ALT: beef stock

1 clove garlic, minced

Trimmings from Venison Loin

3 sprigs thyme

1/8 teaspoon (0.75 millilitres) white pepper

1 bay leaf

1 1/2 cup (355 mililitres) Malt whiskey

2 tablespoons (30 millilitres) elderberry vinegar, ALT: balsamic vinegar

Salt and Pepper

Clapshot:

3 cups (720 millilitres) potatoes, peeled and cubed

2 ½ cups (600 millilitres) turnips, peeled and cubed

1 cup (240 millilitres) carrot, peeled and cubed

1 onion, diced

2 tablespoons (30 millilitres) butter

1 teaspoon (5 millilitres) salt, halved

¼ teaspoon (1.25 millilitres) white pepper

Garnish:

Chives, chopped

Method:

To make the Venison: Trim and clean the venison. Set aside trimmings for Whiskey Jus.

Cut the venison into 5 even 6 ounces(170 grams) portions. In a mixing bowl, combine carrot, onion, blackberries, peppercorn, juniper berries, salt, and Merlot wine. Place the mixture into a sealable container then add the venison portions to the liquid and refrigerate for 24hrs.

Drain the liquid and allow the venison portions to air dry. Heat vegetable oil in a pan on high heat. Sear the venison portions on each side until brown.

Preheat oven to 375F (190C). Place the venison portions in an oven-safe skillet. Place in oven for approximately 12 minutes. Remove the venison from the skillet and set aside to rest.

Place the skillet on the stove-top. Add vinegar, whisky, and reserved stock. Bring the liquid to a simmer and reduce. Add butter, season with salt and pepper.

To make the Whiskey Jus: Preheat oven to 400F (305C). Roast the bones, carrot, onion, and celery for 15 minutes or until dark brown. Place the roasted items in a large pot. Add stock, garlic, trimmings, thyme, white pepper, and bay leaf. Bring to a boil and then simmer for 4 hours to extract marrow from the beef bones.

Strain and reserve.

To make the Clapshot: Place carrots, potatoes and turnip in a large pot. Cover the vegetables with water and season with salt. Bring the pot to a boil and cook until vegetables are soft.

Drain and mash roughly. Add butter and season with salt and pepper.

Reserve, keeping warm.

Plate the venison with the Clapshot and top with Whiskey Jus. Garnish with chives.