Recipe - Roasted Vegetables With Tarragon Dip

8 Medallions of venison
25 g Butter; unsalted
Black pepper
6 Juniper berries; finely
crushed
500 g Haggis

SAUCE
2 Shallots; chopped
2 Cloves garlic
100 ml Red wine
25 ml Malt whisky
150 ml Venison stock
100 ml Port
Sprinkle of nutmeg; grated
50 g Redcurrants
25 g Bitter chocolate
25 g Butter

Put the haggis on to heat through slowly.

Place the shallots, garlic and juniper berries in a pan and sweat off for 1
minute. Add redcurrants (keeping some back for garnishing), red wine and
port, reduce by half. Add venison stock and reduce until you get the
required consistency.

Strain the sauce through a fine sieve and put back on the heat. Add nutmeg,
whisky, butter and chocolate and keep warm.

Roll medallions in the pepper and juniper berries. Heat the butter in a
pan, add the venison when it is nice and hot. Seal on both sides. Remove
from the pan and place in a hot oven for 34 minutes. To serve, remove the
haggis from the pan and put two spoonfuls in the centre of the serving
plate.

Place the venison on top and spoon over the sauce. Garnish with some
redcurrants and parsley.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.