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Mandie Lowe ha publicado una actualización
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Venison loin, served with blueberry sauce, chestnut purée, vegetables and pommes Anna. The meat was springbok, from South Africa. I made this for a dinner party.
Sol Damiani, Michelle Tarby y6 más5 Comentarios-
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Scoolinary Team
What a sophisticated and well-thought-out dish, Mandie! The venison loin with blueberry sauce sounds delicious, and I love how you combined such unique flavors like chestnut purée and pommes Anna.
Choosing springbok meat from South Africa is really special and adds an exotic touch to the dish.
I’m sure your guests were impressed with this elegant and tasty creation. I’d love to try it someday.
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Looks great! Did you use either a wine or venison stock for that sauce? I’m trying to taste it in my mind and it wants more than blueberry to imagine 😁
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@Ryan Finney Both! Sauce was made from 20 juniper berries, 6 allspice berries, 1 whole clove, 250ml red wine, 80ml brandy, 250ml frozen blueberries, half teaspoon whole black peppercorns, 375ml chicken stock, 375ml venison jus, 4 sprigs fresh thyme, 1 bay leaf, 5ml salt. The recipe is from Terroir by Michael Broughton.
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OMG 😋
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What lucky dinner guests! The venison and blueberry combo sounds so good
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