Seared Venison Loin with Kumara & Blackberry Gastrique

Name: Seared Venison Loin with Kumara & Blackberry Gastrique
Cuisine: New Zealand
Ingredients: 800 g Venison loin (trimmed); 800 g Kumara (cubed); 250 g Fresh blackberries; 100 ml Red wine vinegar; 80 g Sugar; 150 ml Red wine; 200 ml Beef stock; 60 g Butter; few sprigs Fresh thyme; 4 tbsp Olive oil; to taste Salt & pepper

A recipe from New Zealand.

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Seared Venison Loin with Kumara & Blackberry Gastrique

Nutrition (per serving)

520Calories

52 gProtein

28 gCarbs

26 gFat

12 gSugar

850 mgSalt

Ingredients

800 g Venison loin (trimmed)
800 g Kumara (cubed)
250 g Fresh blackberries
100 ml Red wine vinegar
80 g Sugar
150 ml Red wine
200 ml Beef stock
60 g Butter
few sprigs Fresh thyme
4 tbsp Olive oil
to taste Salt & pepper

Method

Preheat oven 200°C. Season venison, sear in hot pan with oil 2 min per side. Roast 8–10 min for medium-rare. Rest 10 min under foil.
Roast kumara cubes with oil, thyme, salt & pepper 20–25 min until golden and tender.
For gastrique: caramelize sugar in pan until amber. Carefully add vinegar (it will bubble), reduce. Add wine, reduce by half. Add stock and blackberries, simmer 8–10 min until syrupy. Strain, whisk in butter.
Slice venison, serve on kumara with gastrique spooned over and extra blackberries – striking NZ venison with sweet-tart blackberry glaze.