Ingredients
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1-2 venison steaks
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olive oil
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Sea salt and cracked pepper
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1½ cups cherry juice
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4-6 crushed juniper berries
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1 tablespoon caster sugar
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2½ teaspoons gelatin
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1 French stick
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spray oil
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goat’s cheese slices
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black sesame seeds
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cracked pepper
A hearty drink deserves a hearty snack – rich venison gets paired with a tart jelly and a creamy cheese
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For the jelly heat the cherry juice, juniper berries and sugar until near boiling, remove from the heat and leave to infuse for 10 minutes. Sprinkle in the gelatin and stir until dissolved. Pour the mixture into a non-stick loaf pan or similar dish and chill until set – about two hours - then cut into jelly cubes or thin slices.
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Sear the venison steaks in a lightly oiled pre-heated pan until coloured on all sides; when pressed, the meat should have a spongy dense texture (medium rare). Season, cover with foil and set aside to rest for 10 minutes before slicing thinly on the diagonal. Cut the French stick on an angle into even slices and spray with oil, then toast for 5-8 minutes until golden and crunchy.
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To serve, arrange the French toast on a platter topped with sliced goat’s cheese, a few thin slices of seared venison and cherry jelly. Serve sprinkled with black sesame seeds and cracked pepper.
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Tips: Try this with seared beef or lamb. Use different fruit for the jelly such as cranberries or blackberries.
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