Chargrilled venison recipe

The deer season ends on February 1st and we decide to share this recipe from our cookbook before the end of the season.
Venison is a low-fat meat with lots of flavour, and it’s full of protein.
It makes a great seasonal alternative to fillet of beef.

chargrilled venison

with red cabbage, prunes and roasted figs

What you need2 figs150ml red wine vinegar

1 tsp icing sugar

50g brown sugar

100ml crème de cassis

150g red cabbage,

finely shredded

50g dried prunes

1 cinnamon stick

olive or sunflower oil,

for cooking venison

2 x 180g pavés of

venison loin

Serves 2

A note for the cook

If you don’t have a

griddle pan a heavy duty

oven-proof pan will do.

‘Bleeding’ the cabbage

(leaving it to steep in

the vinegar) prior to

cooking helps preserve

its vibrant colour.

What to do

Split the figs into 4. Place on a baking tray, drizzle with a little of the vinegar and lightly dust with icing sugar. Cook for 15-20 minutes at 50°C, or as low as your oven will go.

Set aside and keep warm until ready to serve.

Meanwhile, place the brown sugar and crème de cassis in a pot and heat gently. In a bowl, combine the red cabbage with the remaining vinegar and leave to stand for 5-10 minutes.

Add to the pot together with the prunes and cinnamon stick. Turn up the heat slightly.

Stir well, cover and cook for 20-25 minutes, stirring every 2-3 minutes. When cooked, strain over another pot, reserving the liquid. Set the cabbage aside and cover with cling film to keep warm. Reduce the strained liquid over a gentle heat to make the sauce.

Preheat the oven to 180°C. Heat a griddle pan until smoking. Oil the venison very lightly and sear on each side to get a chargrilled effect. Place on a roasting tray in the oven for 4-5 minutes for medium-rare. If you prefer, leave in the oven for longer. Remove the venison from the oven and slice neatly.

To serve, divide the cabbage between 2 serving plates, place the venison on top,

coat with the sauce and arrange the figs as desired.

A wine that works Domaine Le Sang des Cailloux, a Vacqueyras from the southern Rhône is exceptional value and competes nicely with the best of Châteauneuf-du-Papes.
It has a Provençal nose of herbs and garrigue; black fruits, pepper and roasted herbs on the palate. Rich, rewarding and lovely with this dish.

 

three of the top 5 spots in the best wine bar section on Sbpost

sunday-business-post

We at ely restaurants are delighted to have taken three of the top 5 spots in the best wine bar section, with ely winebar topping the list once again, ely bar & brasserie in the IFSC second and ely gastro pub in fifth place.
We are also delighted to see so many of our suppliers and friends also getting the recognition they deserve, such as Simon TyrellFebvre and Liberty Wines among the best importers, Le Caveau wine merchantsWicklow wine company, The Corkscrew and Mitchell and son as best merchants, and Wines Direct and the The  Winestore for their fantastic websites.

Tomas Clancy writes:

Thomas Clancy 001ely maintains its top place again this year. It shines in its wine masterclasses, delicious food
and world-class selection of wines. Added to this are thoughtful, attentive and knowledgeable
owners, and staff who seem to love what they are doing.

Cheers to that!

http://www.businesspost.ie/

Two new additions to the ely family for 2013

Our New Year’s resolution ? To drink differently…..Ian Brosnan - ely winebar

Here at ely restaurants we’ve started the new year as we mean to continue, namely by sourcing new, exciting wines that represent both quality and value.
We also believe that 2013 will be the year of the ‘little grape’, wines from unconventional grapes and lesser known regions will come to the fore because they will be able to offer genuine drinking pleasure at affordable prices. With that in mind, we will be on a mission, searching the forgotten corners of the wine world for interesting varieties and styles, while also seeking out the very best value from the more recognisable regions.

Here are two for you to start with – both are available in all three ely venues.

It costs €26 by the bottle or €6.50  by the glass, and don’t forget we pour 4 glasses to the bottle !

1. Simon Joseph Cote du Rhone ‘Les Vignes Paralleles’ 2011

Simone Joseph001Equal parts Grenache, Syrah and Cinsault, this is a classic southern Rhone blend. The grapes are sourced just southwest of Avignon, in the region of the Gard – an area renowned for quality fruit and elegant wines. Bursting with fresh dark cherry on the nose, followed by plum and bramble fruit on the palate. The Grenache provides a lingering, white pepper spiciness, while the gentle tannins and fresh acidity carry the flavours through a long satisfying finish. Hugely versatile, it can be enjoyed by itself, but pairs wonderfully with lamb and game.

Loinel Osmin Pyrène ‘Cuvee marine’ 2011

2. Loinel Osmin Pyrène ‘Cuvee marine’ 2011

Another blend of three, this time Colombard, Sauvignon Blanc and Gros Manseng. The vineyards are spread between the Cote de Gascgogne and Gaillac in the south west of France. While Sauvignon Blanc enjoys widespread fame on its own, this blend is traditional in these parts of France. On the nose there is gooseberry and lime, with aromatic lemon on the palate and a strong minerally finish. This wine somehow manages to be full flavoured and fruity, yet still wonderfully crisp and fresh. Refreshingly different !

 

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