Venison & Rhubarb

I took the plunge and gave it a whirl and surprise, surprise - it worked!

Firstly prepared Rosti, grated parboiled potatoes in with some onion and salt & pepper and put in individual molds. These were then pan-fried in butter until crisp.

The venison was rump, these were rubbed in olive oil and seasoned then on a very high heat cooked in a non-stick pan for about 8 mins, then into the oven at about 150 for a further 8 mins, taken out and rested for about 5 mins.

The rhubarb was gently poached in water with a touch of sugar. It was then pureed.

In the pan the venison was cooked in we deglazed with some red wine and some of the Rhubarb liquor.

Venison then sliced and served on top of the Rosti, drizzled with the wine reduction and the Rhubarb served on the side.

Really enjoyed it!

I also think that the Rhubarb would be good spiced............. What do you think?

Venison & Rhubarb???

I have a piece of Roe leg (whole muscle not entire haunch)and some freshly picked Rhubarb.

I am just wondering if I can marry the two together? I think it should work.....

Any thoughts? Feel free to comment! ;-)