You know how I love to work collaboratively and showcase the incredible producers that South West Scotland has to offer. Morag from ‘Ruin and Redemption’ produces an incredible range of fresh fruit infused spirits. She recently asked me if I could create a dish using her local bramble and mint infused vodka called ‘Beautiful Truth’. Absolutely no problem. Especially as she gave me a bottle! The venison comes, of course, from the very good friend of Station House, Gledpark.
Ingredients (Serves 2)
1 large venison steak per person
A handful of fresh brambles (about 100g) If out of season, frozen are a substitute.
A good knob of butter (about 40g)
100ml of good stock. Preferably venison but veg or beef would substitute.
100ml of Ruin and Redemption Bramble Vodka. (Try not to drink it first!)
Salt for seasoning
Veg oil for frying
The roasted veg or mash of your choice to serve.
Method
Venison is very low in fat so it’s essential not to overcook or you will dry out the meat.
Bring the venison steaks to room temperature so they cook evenly.
Heat a frying pan on a medium to high heat until it’s nice and hot. Give your venison steaks a good rub and massage with plenty of vegetable oil.
Place in the pan and leave them alone. Don’t try to move them around or peek under them or they will stick. You also want to create a beautiful ‘Umami’ rich crust for flavour.
You should be able to watch the sides of the steaks as they cook from bottom to top. When the cook line is almost half way flip them over to cook the other side. You want to take them out when they are still pink in the centre as they will continue cooking after you remove them.
When out of the pan, season on both sides with good quality sea salt. Leave them to rest. I like to turn a small bowl upside down in a larger bowl and leave them to rest against that. That means that they will not be sitting in the cooling juices as they rest.
Now to make the sauce. Add in you Ruin and Redemption Bramble Vodka to the frying pan. Using a flat spatula, scrape up any bits from the bottom of the pan. They’re flavour! Reduce down by about half.
Now add in your stock and reduce again by about half. This will intensify your flavour. Then throw in your brambles. When the brambles are only just cooked add in the butter which will bring a glossy sheen to your sauce. Now taste and season to bring out the fruity richness.
When your sauce is finished it should be thick enough to coat the back of a spoon but still mobile!
Serve with the roasted veg or mash of your choice with the sauce spooned over the top and a nice red wine!
Enjoy.
