A winter dish from Jamie Kennedy.
Blueberry & Juniper Marinated Deer
2 cups beef jus
20 oz. Ontario red deer
3/4 cup red wine
1/2 cup wild blueberries
2 tbsp crushed juniper berries
1 tbsp crushed black peppercorns
2 bay leaves
Wild Rice Rosti
7 oz. grated Yukon Gold potatoes
2 tbsp ground wild rice
3 tbsp butter
3 oz. fresh chanterelles
3 oz. pearl onions
2 oz. butter
Step 1: Combine the red wine, blueberries, juniper berries, peppercorns and bay leaves and marinate the deer for 24 hours in the refrigerator.
Step 2: Peel the potatoes.
Step 3: Heat a small nonstick pan and add 1 tbsp butter. While the butter is melting, grate 1 potato, pick up the gratings and squeeze out the excess water. Toss the gratings with the rice flour. Distribute the potatoes evenly into 5" circles on the surface of the pan. Fry for 5 minutes or until golden and crispy, then flip. Fry for another 5 minutes then transfer to a baking sheet. Repeat until you have all of the rosti you need.
Step 4: Peel the pearl onions, toss with melted butter, season and roast in a 300°F oven until soft and lightly coloured. Set aside and keep warm.
Step 5: Preheat the oven to 400°F. Remove the deer from the marinade. Heat a cast iron pan over medium high heat and add 1 tbsp of vegetable oil. Sear the deer on all sides. Place the pan with the deer in the oven, roast until rare (125°F).
Step 6: Strain the marinade and reduce by half, add the beef jus and continue to reduce until the flavour is concentrated.
Step 7: Heat a sauté pan and add the butter. Sauté the chanterelles until just lightly coloured.