Local Red Deer Wild Venison with a Wexfrod Blackberry Pan Jus, Lemon Crushed Waterford New Potatoes & Dunmore East & Loin of Cod with Coriander and Julienne Autumn Vegetables.
Venison:
In a large, heavy bottomed pan heat the oil.Season the Venison with salt and pepper.Sear the Venison on a high heat for 3 minutes each side for medium-rare plating (Cook longer if desired).Take the Venison out of the pan and let it rest.
Add shallots and garlic to the pan.Turn down th heat and sauté for 2-3 minutes.Add the blackberries and cook for 2 more minutes.Add the stock and let reduce by 1/3.

White Turnip:
Simply slice the turnip thinly and pour in chicken stock.Cook in stock for approx. 10 minutes and then pour off stock. Add slat and pepper to taste.

Lemon Crushed New Potato:
Scrub potatoes clean, dice into 2″ squares and put them in a pot with lemon, salt and water.Simmer for approx. 15 minutes or until cooked.Pour off water and let them steam for 2 minutes. Add chives and butter.Lightly crush potatoes with a large spoon.Season with salt and pepper to taste.

Cod Loin:
Butcher the fish so you have a tube like shape about 4-5 inches long.Season with salt and pepper.
Peal and prepare all the vegetables by slicing into Julienne (cut into small stripes or small, match-like pieces: you can use a mandolin for this).Very quickly, in a medium sized pan, put the butter down, then the vegetables and place the fish on top. Pour in the fish stock, cover and cook on a low heat for 6-8 minutes or until the fish is cooked.Plate the fish, finish the coriander and squeeze the lime of the fish just before you serve.