Recipe - Venison Boulangere.

Last weekend there was a farmers market in Fleet and we picked up a beautiful piece of venison rump. I decided to cook it in a similar way to Gordon Ramsay's Lamb Rump with potatoes boulangere.

Here is my version of the dish, which served two of us with leftovers. The venison weighed about 600g and as well as that I used:

400g potatoes, peeled and very thinly sliced in the food processor then soaked in cold water for an hour
2 small onions, peeled and very thinly sliced
1 tbs balsamic vinegar
25g butter plus a small knob (about 5g)
1 tsp light olive oil
about 200ml beef stock
seasoning

Pre heat the oven to 160 C, 140 C fan, gas  mark 3
Heat the 25g butter in a frying pan and fry the onions gently until soft then increase the heat for a couple of minutes until they start to brown at the edges. Then stir in the balsamic vinegar and boil hard for a minute until it has mostly evaporated, stirring well to coat the onions with flavour.

Layer the potatoes and onions in a wide, shallow ovenproof dish, seasoning between layers unless your stock is already well seasoned, and making sure you finish with a layer of potatoes, then pour stock over to almost cover. Cover the dish with foil or a lid and cook in the oven for 1 hour,

Score the skin surface of the venison then heat the oil and remaining butter in the same frying pan you used for the onions and sear the venison, skin side down, for a few minutes, then turn to lightly brown the other surfaces.

Remove the foil from the potatoes and increase the temperature to 190 C, 170 C fan, gas mark 5. Place the lamb  on top of the potatoes and press the potatoes around it down slightly so any liquid in the dish runs over them. Pour the pan juices over the potatoes.

Roast for 45 minutes (for medium, longer for well done) then remove the venison from the oven and let stand for 15 minutes before carving. Return the potatoes to the oven to crisp the top while the venison rests.

Ready to go in the oven

It tastes (and smells) better than it looks - honest it does! 

Tender, succulent and delicious  - just as venison should be

We had this with red cabbage that had been slowly braised with raisins, red onions and cloves,  and for a brighter, fresher contrast, some steamed leeks.