4 medium-sized potatoes, peeled
2 sprigs of thyme
75g butter, 50g melted
50ml cold-pressed rapeseed oil
4 slices of Stornoway black pudding
1 garlic clove, crushed
750g piece of venison, either saddle or haunch, all silver skin removed
1 glass of red wine
1 tbsp redcurrant jelly
1 litre good beef stock
1 cabbage, greens or spinach
To make the rosti, grate the potatoes onto a tea towel and squeeze all the water out. Place them in a bowl and season with salt and pepper and a few thyme leaves. Add 50g melted butter and mix well. Heat 25ml rapeseed oil in a small oven-proof frying pan, then add half the rosti mixture to cover the base of the pan. When it starts to brown, crumble the black pudding over the top, then the rest of the rosti mixture. It should end up looking like a black pudding sandwich.
When it’s golden brown on the bottom, carefully flip the rosti over to brown on the other side, then place the whole pan in the oven for 30-40 mins at 180C.
Meanwhile, heat the remaining oil in a frying pan with a sprig of thyme and garlic. Season the venison with salt and pepper and place in the pan, searing on all sides. Transfer to an oven-proof dish or tray and roast at 200C until a core temp of 45-50C is reached on the inside of the venison. Use a probe thermometer to test this. Remove from the oven and allow to rest.
To make the sauce, reduce the wine and the redcurrant jelly together with a sprig of thyme until it’s sticky like a jam. Add the stock and reduce again by at least half or until the desired consistency. Keep warm. Finally, heat the remaining butter in a pan and wilt the cabbage. Season while cooking.
To serve, divide the greens between 4 warmed plates, placing them in the centre. Slice the venison and places a few slices on top of the greens. Cut the rosti into quarters and place on the side, then drizzle the sauce around the whole dish and finish with a final pinch of good salt.
Recipe: Neil Forbes