Venison with potato latkes and red wine and shallot jus

Method

1. To make the latkes, place the grated potato and cornflour in a bowl and mix well. Season, to taste, with salt and freshly ground black pepper, and shape the mixture into three rounds.

2. Place the vegetable oil into a medium frying pan over a high heat. Add the potato cakes and fry for two minutes on each side, until golden and cooked through.

3. To make the shallot jus, place the olive oil into a medium frying pan over medium heat. Add the garlic and shallot and cook for two minutes, until soft.

4. Increase the heat and add the red wine and brandy. Continue to cook to reduce the liquid by half.

5. Add the chervil and season, to taste, with salt and freshly ground black pepper and set aside.

6. To cook the venison, heat a griddle pan until smoking. Rub the venison with olive oil and season, to taste, with salt and freshly ground black pepper.

7. Cook the steak for two minutes on each side, or until browned and cooked through, and rest for 2-3 minutes.

8. To serve, place the potato latkes and the blanched green beans together in the centre of a large dish. Slice the steak and place over and pour the shallot jus around.