Fillet Steak with Redcurrant and Red Wine Sauce and Beetroot, Turnip and Parsnip Dauphinoise

Thick red wine sauce, looks a bit like chocolate. I used a lot of port in the sauce, the redcurrants were a bit sour. I tried the dauphinoise using beetroot, turnip and parsnip. I have decided I don't really like beetroot it tastes too much like mud for my liking. Soya beans and panchetta. Possibly a bit too many flavours on the plate!

Venison with Red Wine Sauce and Rosemary Herb Oil

I'm gutted this picture didn't come out well as this a cracking plate of food. I bought the venison from the farmer's market in Edinburgh and it was very tender. Nothing too complex, just leeks, mashed potatoes and venison in a thick red wine sauce.
There are two schools of thought to a red wine sauce, one where you sweat the onions in oil/butter first(then add pepper corns, garlic and bay leaves) and then skim off the fat when it is reducing. The other one is those that don't use butter as the sauce is said to split. Either way you can get the same result and you need to cook for at least 45mins to reduce the wine, then sieve off the onions etc. The rosemary herb oil just completed the dish.


The above picture didn't come out well and I just happened to find another venison dish I did but haven't posted, venison in a beetroot and caper jus, and sweat potato and potato mash.

Pork loin with a lemon herb sauce.

Smoked haddock risotto with a beetroot salad