Place the grated potato into a clean tea towel and twist to squeeze out the excess moisture.
Heat the olive oil in a small frying pan and add the grated potato.
Flatten the potato to fill the frying pan evenly, season and fry over a medium heat for 3-4 minutes.
Feed little pieces of butter down the edges of the rösti and fry for one minute, turn over and fry for 3-4 minutes on the other side.
Remove from the heat and drain on kitchen paper.
Ruby port and juniper berry sauce
Sweat the shallots in a little oil for five minutes.
Add the wine and juniper berries and reduce by 2/3rds, add the stock and jus and reduce until you have a sauce consistency.
Pass through a fine sieve.
Braised root vegetables
Mix the vegetables with the olive oil and season.
Roast slowly in the oven at 150c for 30 minutes until just soft.
Season the venison loins and colour all over in a tilted pan.
Transfer to the oven and roast for 10-12 minutes at 170c until medium rare. Rest before carving.
Our thanks to John Mc Cerery, Saga Cruises’ Executive Chef for providing this recipe.
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