Brandy: it’s not just for Christmas cake. This versatile spirit lends itself well to creamy sauces, nuts,  dishes with apricots, banana and citrus, spices such as pepper, paprika and chilli. Chef Pete Goffe-Wood created this recipe using Richelieu 10 Year Old Brandy.

Grilled Venison Loin, Red Onion Tarte Tatin, Sauce Poivrade

Serves 6

1.2kg Venison loin
180g blanched fine green beans
6 red onion tarte tatin
300ml sauce poivrade

Season the venison loin with salt and pepper and grill to the required degree of doneness. Remove from the grill and leave to rest for five minutes before serving. Warm the blanched beans and plate. Slice the venison loin and arrange the slices on top of the beans. Pour the sauce poivrade over the venison. Serve alongside an onion tart.

Red onion tarte tatin

3 red onions
2 cloves garlic
1 sprig rosemary
50g butter
20g sugar
20ml balsamic vinegar
Salt and pepper
6 puff pastry disc (aprox 5cm in diameter)

Peel the red onions and roast them whole with the garlic and rosemary in a hot oven until soft. Remove from the oven and leave to cool. Cut the onions into quarters. Heat a muffin pan on the stove top. Add a small amount of the butter, sugar and vinegar to each well. Arrange the onions in the butter. Remove the pan from the heat and season with salt and pepper. Place the puff disc on top of the onions and tuck in the sides. Bake the tatin in a hot oven (220°C) for about 20 min or until the pastry is cooked and golden brown. Remove from the oven and turn out onto a plate.

Sauce poivrade

2 kg venison bones
1 onion
4 carrots
3 sticks celery
2 leeks
1 bulb garlic
10g tomato paste
500ml red wine
10g rosemary
2 tblsp soft brown sugar
50ml balsamic vinegar
60g pancetta, diced
4tblsps green peppercorns
100ml Richelieu 10 brandy

Roast the bones in the oven until dark brown. Put into a stockpot. Roughly chop all the vegetables and herbs, add to the bones and cook until the vegetables begin to colour. Add the tomato paste and fry for five minutes. Deglaze with the red wine. Cover with 5L of water and rest of the red wine.

Bring to the boil and then turn down to a simmer. Skim all the fat and impurities off the stock. Cook for four hours, skimming occasionally. Strain the stock and reduce down to 1L. Continue skimming.

In a separate saucepan fry the pancetta until golden brown and crisp. Add the green peppercorns. Add the Richelieu 10 and flambé.  Add the brown sugar and let everything caramelise. Deglaze with the vinegar and then add the stock and reduce to the desired consistency and taste.