Venison Loin with vegetable terrine and glazed figs

We are so lucky in Northern Ireland to be blessed with a bounty of amazing produce. At this time of year we move away from the farmed dear of Finnebrogue and use the bounty of beautiful wild deer that are just perfect to eat. Figs are also at their best right now and also a great selection of root vegetables giving this dish a fantastic Autumnal feel.

This is a very popular dish served in the great room restaurant, at the Merchant hotel. It is not the easiest of dishes to make, but it is well worth giving it a go, it will really impress your guests at your gourmet dinner party.

Ingredients;

For the root Vegetable Terrine;

1ltr Double cream

4 Sprigs Rosemary

2 Cloves of Garlic, peeled and crushed

1 onion, thinly sliced

2 Bay leaves

2 sprigs of thyme

2 Parsnips, peeled and thinly sliced

2 Sweet Potato, peeled and thinly sliced

2 Celeriac, peeled and thinly sliced

8 Potatoes, peeled and thinly sliced

For the venison & sauce;

760g finnebrogue venison loin

40ml jus

10g dark chocolate

Couple drops raspberry vinegar

50g spinach, washed and picked

10g butter

To serve;

6 figs

1tblsp icing sugar

Baby carrots

Parsnip puree

Method

For the root Vegetable Terrine;

Pre heat the oven to 160c.

Add the double cream, rosemary, garlic, onion, bay leaves and thyme into a pot and bring to the boil. Turn the heat to low and simmer for 5mins, remove from the heat and pass through a fine sieve.

Place all of the root vegetables into a large bowl and mix them all together with the flavoured cream. Layer all of the vegetables into a deep tray, pouring a little of the cream through the layers as you build the terrine. Place the filled tray into the pre heated oven and cook for 35-40mins or until soft and cooked through. Removed from the oven and place a tray on top of the terrine and press overnight with a heavy weight.

The next day remove from the fridge, remove weights and cut terrine into portions, you will need 4 portions the rest can be stored in the fridge for another use.

For the sauce;

Place the jus into a small pan and bring to the boil jus, remove from the heat and whisk in the chocolate until completely incorporated, add a couple of drops of raspberry vinegar to taste. Set aside ready for service.

For the venison;

Remove all fat and sinew from the venison loin. Place a large frying pan over high heat and sear until golden brown. Place in 220°c oven for 8 minutes and then rest at room temperature for 5 minutes. Slice into 12 pieces.

To serve;

Cut figs in half long ways and dust with caster sugar. Pan fry until golden and cooked through.

Warm the terrine in a hot oven. Place the slices of the hot vegetable terrine onto 6 serving plates. Spoon a little parsnip puree in front of the terrine. Place 3 slices of venison to the bottom of the plate. Place figs and carrots on the plate and pour over the sauce.