Venison haunch, haggis fritters, smashed squash, red berry jus and parsnip crisps by Hamilton’s in Edinburgh
VENISON is now in season so Hamilton’s in Stockbridge has shared one of its favourite dishes with us. The restaurant and bar launches its winter menu today with a new selection of delicious seasonal dishes.
Ingredients (Serves 4)
For the venison:
4 x 170g venison haunch steak
1 clove garlic
1 sprig rosemary
30ml rapeseed oil
For the haggis fritters:
150g haggis
2-3 tbsp plain flour
2 eggs
100g oatmeal
For the berry jus:
200ml veal jus
50ml red wine
1 tbsp redcurrant jelly
25g fresh redcurrants
1 large parsnip
1 butternut squash
Method
1 Preheat oven to 180°C. Combine garlic with rosemary and oil.
2 Rub on venison and marinade for 3-4 hours. Cover and place in fridge.
3 Cut the squash lengthways and remove any seeds. Score, lightly season and wrap both halves in tin foil.
4 Place on a tray in the oven for 20-30 minutes or until soft to the touch.
5 Scoop out the pulp and keep warm.
6 Roll the haggis into bite size balls.
7 Lightly coat in flour, and then dip in beaten egg, followed by the oatmeal. Repeat the process until totally coated.
8 Fry or deep fry at 180°C until golden brown then pat dry. Season.
9 Peel skin of parsnips, then use peeler along length of the parsnip to get long even ribbons. Gently fry in oil at 160°C. Drain and season.
10 Rub off any excess marinade.
11 Sear both sides of venison for 2-3 minutes on each side on a medium-high heat.
12 Transfer to tray and place in oven for 3-4 minutes. Remove and allow meat to rest.
13 Pour the red wine into the hot pan and deglaze by half.
14 Whisk in the redcurrant jelly, veal jus and allow to simmer for 2-3 minutes. Finish with fresh redcurrants.
In association with Taste Communications.
www.tastecommunications.co.uk
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