Monday, 15 February 2016

Venison Fillet and Black Garlic Sauce

One ingredient I absolutely love is British black garlic. How it is made is a closely guarded secret but it is basically an aged and cured garlic bulb that turns black as part of the process. The flavour is similar to balsamic vinegar, a sort of liquoricey garlic, a perfect accompaniment to venison fillets. I simply combined it with leftover gravy from the venison cawl the other night but any stock will do.



Ingredients:

2x Venison Fillets
500ml Leftover gravy or stock
1x Large clove of British black garlic


Method:

1. Reduce the gravy or stock by half by simmering on the hob, whisking regularly.
2. Peel the black garlic and crush it with the side of a knife. Add the pulp to the gravy and continue simmering.
3. Thicken the gravy if needed with a cornflour and water mix then pass through a fine meshed sieve.
4. This bit is optional. Pour the gravy into a whipping siphon and charge with one cartridge and shake very well.
5. Season the venison then sear both sides in a hot pan for about 90 seconds a side.
6. Plate up and squirt or pour over your black garlic sauce.
7. Serve with veg of choice, mine is with sweet potato chips and mange tout, and I sneaked a poached egg in there too.


You can read more about black garlic here www.britishblackgarlic.co.uk

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