Submitted by Liam Berney from "The Cottage in the Wood".

The Venison for this recipe was sourced from Roe Deer from the Greystoke Estate. The Damsons and wild Cepes were foraged from the Whinlatter forest in early September.


For the Potato Gratin

• 500 gms Desiree Potatoes
• 500 mls Milk
• 1 clove Garlic -smashed
• 300 mls Whipping Cream
• 100 gms Grated Gruyere Cheese
• Salt and milled black pepper

For the Wine and Cepes Make a game stock by roasting 500g venison bones, add 1 litre of good chicken stock and 200g browned mirepoix (chopped carrot, onion and celery), simmer for 2 hours. Strain and reduce to 500 mls.

• 2 Shallots – finely chopped
• 500 mls game stock
• 300 mls good red wine, (remember, if it’s not good enough to drink, it’s not good enough to cook with).
• 150 mls cranberry juice
• 1 tspn Brown Sugar
• 25 gms Butter
• Salt and milled black pepper

For the Damson Tart

• 220 gms Short Pastry
• 150 gms Damsons
• 4 tspn Demerara Sugar
• 100 mls Cranberry Juice

For the Venison

• 8 x 80 gms Venison Tenderloin pieces – trimmed
• 2 tblsn Oil

Method

Potato Gratin

1. Peel and slice the potatoes thinly using a mandolin
2. Place the sliced potatoes into a pan, add the milk, salt and the smashed garlic clove
3. Bring to the boil, strain through a colander, retaining the milk. Remove the garlic clove
4. Place the potatoes in a large bowl, add the cream, grated gruyere and milled black pepper and ‘toss’ the ingredients together.
5. Place the potato mixture into a suitable buttered ovenware dish. Bake in a slow oven (115c) for 2 – 21/2 hours. Press lightly with a fish slice from time to time.
6. Ensure a golden brown finish on top. Cover with cling film and keep warm until required.

For the Wine and Cepes

1. Sweat the shallots in butter. Add the game stock and reduce by half
2. Add the red wine and reduce again by half
3. Add the cranberry juice and sugar and reduce liquor to approximately 200 mls
4. Work in the butter to thicken slightly and correct the seasoning
5. Strain through a fine chinois into a small pan and cover with cling film ‘til required
6. Prepare the cepes by brushing clean with a moist cloth. Slice thinly, but do not cook until the last minute. (See below)

For the Savoury Damson Tarts

1. Pin out the short pastry to 2mm and cut out 4 x 6 – 7 cm discs
2. Line 4 x 4 – 5 cm tartlet moulds. Rest for 20 minutes then bake blind until crisp and brown, approximately 10 -15 minutes at 225c
3. Hold in a warm place until required
4. Stone the Damsons and stew lightly with the brown sugar and cranberries. Try to keep some definition to the fruits.

To Cook the Venison

1. Lightly season the Venison pieces
2. Sear in a frying pan in the very hot oil. Cook for 2 – minutes each side or until ‘pink’
3. Remove and hold for a few minutes.

To finish

1. Cook the cepes quickly in hot olive oil. Dress in the middle of 4 plates
2. Coat the cepes with the red wine reduction
3. Using a deep 5 cm cutter, cut out 4 pieces of potato gratin and place at 12 o’clock
4. Place to Venison pieces on the cepes
5. Fill the tartlet cases with the Damson mixture and place onto the plate