Roast Loin of Highland Venison with Potato Rosti,
Sautéed Curly Kale, Roasted Carrots & a Date & Port Sauce
(designed to serve 6)

by Mark Easton, Head Chef Killiecrankie House Hotel

6 x 125g Medallions of Venison,
170ml Olive Oil,
55g Butter
360g Maris Piper Potatoes peeled
6 large Carrots peeled and chopped into 2cm thick slices then blanched
2 cloves of Garlic crushed
1 Lt of Game Stock reduced to 300ml
50g Red Currant Jelly
50ml Port
50g Dates that have been stoned, soaked and chopped
650g Curly Kale blanched and cooled
25ml Flora Oil
Salt and Pepper

1. Grate potatoes and squeeze out as much water as possible then season. Heat 6 Blini pans with 45ml olive oil then divide the potato equally between and cook (at a medium heat) for 8 - 10 minutes. Pat the tops down then drizzle with 45ml olive oil and flip the Rosti's over to cook for a further 8-10 minutes.

2. Heat a large oven-proof pan with 30ml olive oil and 30g butter and brown the venison medallions on all sides. Then season and roast in a hot oven (220 C) for 6-8 minutes followed by 10 minutes resting in a warm place.

3. Heat another oven-proof pan and place in it the carrots with 50ml olive oil and the crushed garlic then roast in a hot oven (220 C) for 10 minutes.

4. Heat a sauce pan and flambé the port. Add the game stock, red currant jelly and chopped dates and season to taste.

5. Heat a frying pan with 25g butter and 25ml Flora oil. Sauté the blanched curly kale to reheat and season to taste.

6. Place the Rosti in the centre of a warmed plate, cover with the curly kale and surround it with the roasted carrots. Slice the venison onto the curly kale and spoon over the date and port sauce.