Collops of Venison with Blackberries

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tbsp juniper berries
• 1 tsp black pepper
• 4 tbsp olive oil
• 900g/2lb fillet of venison
• knob of butter
• 1 celeriac
• 2 garlic
• knob of butter
• 2 tsp white truffle oil
• 3-4 tbsp full-fat milk
• salt and freshly ground black pepper
• 3 large sheets filo pastry
• melted butter, for bru shin
• 150g/5oz pancetta
• 225g/8oz Brussels sprouts
• 12 peeled chestnuts
• 1 lemon
• 350ml/12fl oz red wine
• 1-2 tbsp redcurrant jelly
• 200g blackberries, plus extra for garnish
• 15g/½oz butter
• 2 squares dark chocolate
• 2-3 tbsp crème fraîche

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C). Crush the juniper berries and black pepper in a mortar or with the flat of a knife. Rub the venison fillet with the crushed mix, 2 tbsp olive oil and salt.

2. Peel and cube the celeriac and garlic cloves, then boil in a pan of boiling water for about 15 minutes until soft. Drain and mash with one knob of butter, the milk, truffle oil, salt and pepper.

3. Cut the pancetta into strips and fry in 1 tbsp olive oil for about 5 minutes until crisp. Set aside. Trim and halve the Brussels sprouts, boil for 5 minutes, then drain.

4. Sear the venison in a hot ovenproof pan with 1 tbsp olive oil for 2 minutes per side. Roast for 8 to 10 minutes until the thickest part reaches 145°F (63°C), then rest 3 minutes under foil and slice into collops.

5. In a pan, melt the second knob of butter and fry the chestnuts and sprouts for 3 minutes, then add the pancetta and keep warm. Zest and juice the lemon.

6. Pour the red wine into the pan used for the venison, add the lemon juice, redcurrant jelly and 200g blackberries, and simmer 10 minutes, mashing the berries. Stir in the chocolate, 15g butter and lemon zest, then the crème fraîche off the heat.

7. Brush the filo sheets with melted butter, cut into strips, and bake for about 5 minutes until golden. Serve the collops on the celeriac mash with the sprouts, chestnuts, pancetta, sauce and filo, garnished with extra blackberries.