Venison, Blackberry, Confit potatoes

Savoury recipe
Download the recipe

You can't see this video ...

This website uses cookies to display YouTube videos. To see this video you can modify your preferences at any time by personalizing your cookies and accepting Youtube.
Adam Handling

Adam Handling

Chef
Barely 30 years old, Adam Handling had already established himself as one of the UK’s leading chefs. In 2017, his restaurant The Frog E1 was awarded Food and Travel Magazine’s 'London Restaurant of Th...
See the portrait

  1. Venison Loin

    To prepare – by seasoning and pan fry it to sear on both sides

    When seared, add butter, garlic and fresh thyme

    Place in a preheated oven for 6mins at 160°C

    Remove from the heat and rest for a further 6mins – don’t rush this as it will affect the taste

  2. Confit potatoes

    Ingredients

    • Potato
    • aromatic herbs (mixture)
    • Olive oil
    • Garlic

    Cut to a fondant style

    Place in a little pot with olive oil, garlic and hard herbs

    Poach very slowly until the knife glides through the potato

  3. Blackberry sauce

    Ingredients

    • Chicken broth - 500ml
    • Chicken wings - 100g
    • Garlic - 2
    • Thyme
    • Bay leaves

    Roast off the chicken wings

    Add chicken stock with the garlic, thyme and roasted wings

    Allow to reduce by a third

    Pass the sauce through a sieve

    Skim the fat off

    Add blackberry puree at the end

Download this recipe

Download Download