Recipes

Finnebrogue venison with potato boxty and Spring vegetables

Finnebrogue venison with potato boxty and Spring vegetables

Difficulty
Preparation Time
Cooking Time
Servings 4
Main Ingredients
  • 800g Finnebrogue venison fillet, trimmed
  • 100g butter
  • 100g roasted hazelnuts
  • 50ml rape seed oil
  • 50g chopped parsley
  • Selection of spring vegetables
  • For the potato boxty
  • 50g/2oz butter
  • 100g/31⁄2oz spring cabbage, sliced
  • 1 bunch scallions, sliced
  • 100g/31⁄2oz bacon
  • 200g/7oz potatoes, peeled, cooked and roughly mashed salt and freshly ground black pepper

Main Instructions
  1. For the potato boxty, melt half of the butter in a pan until foaming, then gently fry the cabbage, scallions and bacon for 4-5 minutes, or until the cabbage is tender. Add the cooked potatoes to the pan, stirring well, then season to taste with salt and freshly ground black pepper. Remove from the heat and allow to cool slightly, then shape into four equal-sized patties.
  2. Cook vegetables in salted boiling water.
  3. Sear seasoned venison fillet in the butter and a little oil for 4 minutes either side and set somewhere warm to rest. In the same pan add the hazelnuts, oil and chopped parsley.
  4. Cook the boxtys for 5 minutes either side in a pan with the remaining butter.
  5. Place boxty in centre of plate and garnish with seasonal vegetables. Carve venison, place on boxtys and pour over hazelnut dressing.
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