Roasted Venison with Swede and Potato Gratin

Serves 4

Ingredients

For the venison

4 venison fillets, approx 140g each from Shellseekers Fish & Game

30g butter from Real France

Salt and pepper

For the gratin

200ml milk

300ml double cream from Neals Yard Dairy

6 tbsp pine nuts

1 sprig each of thyme and rosemary from Elsey & Bent

4 garlic cloves

2 swedes, peeled

2 large white potatoes, peeled

Knob of butter

Salt

Method

Pre-heat the oven to 180C. Toast the pine nuts on a tray for 4-5 minutes until lightly golden.

Put 2 tablespoons of the pine nuts with the milk, cream, rosemary and thyme in a large saucepan. Infuse over a low heat for 20 minutes.

Remove from heat, cover and allow to infuse for 30 minutes off the heat. Strain the mix and discard the pine nuts and herbs.

Using a mandolin or sharp knife, slice the potatoes and swedes lengthways into 3mm slices.

Line a small, deep casserole dish or terrine mould with soft butter. Build the gratin, alternating between layers of potato and swede, with a little of the cream and a pinch of salt between each layer. When the dish is almost full, finish with a layer of the cream mix and cover.

Place in the oven for 50-60 minutes until cooked through. Test using a metal skewer or a small knife inserted in the centre, which should be soft. Remove the cover and bake for a further 10 minutes. Allow to rest for at least 20 minutes before serving.

Heat a frying pan on a medium heat. When smoking hot, add butter, season venison well and colour on all sides. Place in oven for 2 minutes at 180C. Turn meat and cook for further 2 minutes. Remove and allow to rest for 10 minutes.

Portion gratin and re-heat, slice venison fillet and serve on top of the gratin. Finish with a sprinkling of the remaining pine nuts.