4 tablespoons butter, melted, plus a couple extra pats divided
2 pounds potatoes, peeled
1 small Rutabaga , peeled and sliced into small slices
Sea salt and freshly ground black pepper
1 pint heavy cream1 clove garlic, peeled and finely chopped
1/2 a small bunch fresh sage roughly chopped
4 ounces freshly grated Parmesan
3 shots of Gin
3 sprigs fresh rosemary, leaves picked and chopped
2 pounds venison loin whole
Olive oil1 clove of garlic
1 wineglass of good-quality red wine
Preheat the grill to 350 degrees and spray oil on a large, shallow baking dish.
Slice the potatoes and rutabaga into disks just under 1-inch thick. Place the slices into a large pan, cover with cold water, season with salt and pepper and bring to the boil. Simmer for 5 minutes, then drain in a colander and allow the vegetables to steam dry for a minute or so. Put back into the pan with the cream, chopped garlic, sage, half the Parmesan and a good pinch of salt and pepper. Mix together, then tip into the buttered baking dish and spread out evenly. Pour any mixture left in the pan over the top. Sprinkle over the remaining Parmesan, cover tightly with aluminum foil and cook in the preheated grill for 35 to 40 minutes until golden brown.
Combing the gin and rosemary, add a pinch of salt and pepper, and then sprinkle over a board. Rub the venison all over with olive oil before rolling it across the board and pressing it into the flavorings. Of olive oil. Grill the venison for a couple of minutes on all sides, then remove place in cast iron frying pan. Add the chopped garlic and any leftover flavorings. Shake everything together, pour in a touch of water to cool things down and place in the oven. Put back on grill in an indirect fashion – about 10 minutes will give you medium venison.
When the potatoes are cooked, take them out of the oven, remove the foil and sprinkle over the remaining Parmesan. Return the dish to the grill, uncovered, and bake for another 10 to 15 minutes until bubbling and golden.
Take the venison off the grill and let it rest on a plate, covered with foil. Pour away any excess fat. Mix the garlic with the herbs in the pan and place on the heat. Pour in the red wine, simmer until it has reduced by half and then add the butter. Stir with a wooden spoon, scraping up all the sticky meaty goodness from the bottom. As soon as the sauce comes together, take the pan off the heat, correct the seasoning and stir in another knob of butter. Carve the venison into desired-thickness. Pour any resting juices from the plate back into the pan, then pour your gravy through a sieve over the meat and serve with the potato and rutabaga.