Roast sika loin
Roast sika loin, sweet potato r'sti, braised red cabbage, parsnip crisps & juniper berry jus, by Dryburgh Abbey Hotel head chef Mark Wilkinson.
60g red cabbage (finely shredded)
1/2 cup red wine vinegar
1/2 cup Demerara sugar
1 teaspoon redcurrant jelly
20g sweet potato (grated)
20g baking potato (grated)
1 tablespoon cornflour
1 parsnip (peeled into ribbons)
85g venison loin
1 teaspoon juniper berries (crushed)
Place red wine vinegar, Demerara sugar and redcurrant jelly in a pan with cabbage. Bring to the boil, then simmer for 10 minutes.
Sweet potato r'sti
Mix sweet potato, potato and cornflour in a bowl, pan fry on low heat for 5 minutes each side.
Bring a pan of water to the boil, switch off and put ribbons in water for 30 minutes. Take out of water and dry them with a towel. Deep fry at 170?C for 3 minutes and season with salt.
Pan fry the venison in a hot pan with a touch of oil, then cook in the oven at 180?C for 5 minutes.
Reduce the beef stock by half with the juniper berries and season.
Place cabbage in centre of plate, r'sti on top. Slice the venison into six slices and present on r'sti. Arrange parsnips on venison and drizzle with sauce.