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?

Emporium Review

We had a very pleasant evening at The Emporium in Clitheroe on Saturday.

We all met and had drinks in the area downstairs which also has large leather sofas.

After a glass or two we were shown to our table upstairs, we decided to have a selection of starters, garlic breads, nachos with chilli & melted cheese and a selection of homemade breads with different oils & balsamic vinegars! It was all very good.

We had various main courses, the lemon & blackpepper chicken gougons where a hit (as always) with the kids. I myself had a wonderful pescatore pizza the only down side was I could not finish it! Someone had the Black Pudding starter as a main this came with a poached egg and a lovely hollandaise.

No deserts as everyone was too full, all in all a great evening in the company of family, nice surroundings and great food!