This dish is a different take on a roast dinner. The topside of venison is full of character and flavour.
In a bowl squeeze out all the roasted garlic and add the game reduction, a good pinch of smoked sea salt, the peppercorns, thyme and chopped parsley
Rub the mixture all over the topside and massage into the meat. Leave to stand for 1 hour to marinade a little then place into a vacuum pouch and seal
Cook sous vide in a preheated water bath at 56 degrees for 2 hours 30 mins (rare) or 59 degrees (medium rare) or 62 degrees (medium)
Either chill down or use straight away
Preheat the oven to 200 degrees
Peel all the vegetables and cut to a similar size then transfer a large bowl and sprinkle generously with olive oil, honey a little garlic and herbs. Season with salt and pepper
Spread in a single layer in a roasting dish and roast for 10-15 minutes until caramelised and soft.
In a small saucepan gently sauté the chopped shallots and a crushed clove of garlic until soft. Add the mulled wine and reduce to 100mls then add the game stock and reduce to a nice consistency. Add the blackberries at this point along with a good twist of black pepper
To serve, take the topside of venison out of the pouch and heavily caramelise in a hot pan with oil, paying special attention to the fat – it’s important to crisp up the fat
When done, slice onto a plate and serve with the roasted vegetables and the blackberry sauce
Chef’ Tip -
The venison would be delicious if it was smoked before cooking, or maybe chill the venison down and slice thinly Carpaccio style and serve with chutney.