Venison Loin, Orange Hollandaise

Venison Loin, Orange Hollandaise

Rich roasted venison loin is paired with a buttery orange hollandaise.

Best served with homemade potato wedges and watercress and shallot salad.

Venison Loin, Orange Hollandaise
Serves 4

Ingredients:

For the Venison: 4 Venison Loin Steaks (Arround 200g Each), 50g Unsalted Butter, Smoked Sea Salt, Black Pepper, 4 Rosemary Sprigs

For the Hollandaise: 2 Egg Yolks, 250g Unsalted Butter (Melted and Clarified), Zest 2 Oranges, Juice 1/2 Orange, Juice 1/2 Lemon, Sea Salt, Cracked White Pepper

Method:

1) Preheat the oven to 190c. Remove the venison from the fridge and allow to come to room temperature for around 20 minutes. Season the venison with sea salt and black pepper and seal in a hot pan with a little oil for around 3 minutes each side. Add the butter and rosemary and baste the meat. Transfer to the oven and roast until cooked to your liking.

2) When the venison is cooked, remove from the oven and wrap in kitchen foil – allow to rest for around 10-15 minutes.

3) Meanwhile, make the hollandaise. Beat the egg yolks with a whisk over a barely simmering bain-marie until thick and light in colour. Be careful that the water does not get too hot and does not touch the bowl. Ensure no egg yolk sticks to the side of the bowl. Add the orange peel and whisk to combine.

4) Turn the heat off the bain-marie. Slowly add the clarified butter a little at a time whilst whisking. Do not rush this stage or you risk the sauce splitting. The sauce should be thick and smooth with an even sheen. Add the orange and lemon juice and continue to beat until smooth. Season to taste with sea salt and cracked black pepper.

5) Slice the venison and serve with the hollandaise. Best served with homemade potato wedges and watercress salad.

Enjoy!

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Orange Granita

Orange Granita

 

A vibrant, delicious granita is just the ticket to welcome in the warmer weather. Soft as snow and bursting with the fresh flavour of summer, this orange granita is very simple to make and is the perfect thing to have sitting in the freezer – ready to pull out when the sun appears.

Granitas can be made out of just about any fruit; however, the sweet taste of freshly squeezed oranges rekindles childhood memories of eating frozen orange juice ice lollies in the back garden, the juice slowly melting all over my front!

The use of an ice cream maker makes this granita less icy than some, although the recipe would work equally as well with the traditional method.

Orange Granita
Makes Approx 1 Litre

Ingredients:
700ml Freshly Squeezed Orange Juice
150g Fructose
200ml Water
15ml Vodka

Method:

1) First make a syrup by placing the water and fructose in a small pan over a medium heat and stir to dissolve the fructose. Once dissolved set aside.

2) Mix the orange juice and vodka with the syrup and place in the fridge for a couple of hours to chill down.

3) Transfer the mixture to an ice cream machine and churn for around 20 minutes until the mixture is not quite ready – holding together but not fully set.

4) Transfer the mixture to a small tub and place in the freezer overnight.

5) To serve, scrape the mixture with a fork to form the granita and spoon into glasses. Serve immediately.

Enjoy!