Jess Murphy's Venison with Pickled Blackberries & Horseradish Cream
I use venison haunch for this and soak it in Buckfast, sriracha, onions, ginger and brown sugar for three days. You might think I’ve lost my mind, but it’s amazing. Buckfast is a real West of Ireland thing.
SERVES
6
PEOPLE
Ingredients
500ml Buckfast
200ml sriracha sauce
50ml rice wine vinegar
40g dark brown sugar
4 garlic cloves, smashed
a thumb-sized piece of fresh ginger, peeled and grated
1kg venison haunch, sliced into steaks
2 tbsp olive oil
sea salt and freshly ground black pepper
For the pickled blackberries
75g light brown sugar
150ml apple cider vinegar
400g fresh blackberries
For the horseradish cream
200ml cream
20g fresh horseradish, grated on a Microplane
2 tbsp honey
1 tsp English mustard powder
a pinch of ground white pepper
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