Roasted Venison Haunch, Hassleback Potatoes & Peppercorn Sauce

Instructions

1. In a medium frying pan melt the butter and add the diced shallots.
2. Fry gently without colouring for 5 minutes and then add the peppercorns.
3. Add the brandy and allow to ignite and burn the alcohol off.
4. Add the stock once the flames have died.
5. Bring to the boil and reduce by half.
6. Add the double cream and allow to reduce until it coats the back of a spoon, keep warm.
7. Insert a skewer lengthways into the potatoes and then slice downwards towards the skewer to achieve a “hedgehog” effect, keep in water until all the potatoes are sliced.
8. Heat the oil in a roasting pan at 180c until smoking.
9. Drain and dry the potatoes, season well with salt then add to the roasting tray.
10. Place in the oven and roast until golden for around 35 minutes.
11. While the potatoes are roasting heat a medium sized pan and add the oil.
12. Season the vension with salt and add to the pan.
13. Colour on both sides and place in to the oven for 4- 5 minutes.
14. Remove from the pan and rest for 5 minutes somewhere warm.
15. Place the potatoes on the plate , slice the meat and season with pepper, serve with the sauce and seasonal greens.