Pan-Seared Venison with Kumara Terrine & Blackberry Jus

Name: Pan-Seared Venison with Kumara Terrine & Blackberry Jus
Cuisine: New Zealand
Ingredients: 800 g Venison loin (trimmed); 1 kg Kumara (thinly sliced); 250 g Fresh blackberries; 200 ml Red wine; 2 tbsp Balsamic vinegar; 300 ml Beef stock; 60 g Butter; few sprigs each Thyme & rosemary; 3 tbsp Olive oil; to taste Salt & pepper

A recipe from New Zealand.

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Pan-Seared Venison with Kumara Terrine & Blackberry Jus

Nutrition (per serving)

540Calories

54 gProtein

32 gCarbs

28 gFat

10 gSugar

900 mgSalt

Ingredients

800 g Venison loin (trimmed)
1 kg Kumara (thinly sliced)
250 g Fresh blackberries
200 ml Red wine
2 tbsp Balsamic vinegar
300 ml Beef stock
60 g Butter
few sprigs each Thyme & rosemary
3 tbsp Olive oil
to taste Salt & pepper

Method

Preheat oven 180°C. Layer kumara slices with butter, thyme, salt & pepper in greased loaf tin. Cover with foil, bake 1 hour until tender. Cool, press with weight overnight for terrine.
Season venison, sear in hot pan 2 min per side. Roast 8–10 min for medium-rare. Rest 10 min.
For jus: deglaze pan with wine and vinegar, add blackberries and stock, simmer 10 min until reduced and glossy. Strain, whisk in butter.
Slice venison and terrine, serve with jus – elegant NZ venison with layered kumara and fruity jus.