Hünkar Beğendi

Serves 4


600 g loin of venison
2 large aubergines
30g/1 oz butter
6 tablespoons flour
100 g/3 oz mild English Cheddar cheese, grated
2 pinches caster sugar
200ml cup milk
Salt and ground pepper
Cracked black pepper
Mixed berries

  1. Grill or roast the aubergines until their skins are charred and their flesh soft
  2. On a wooden board, chop the aubergine flesh to form a puree, then transfer it to a bowl and set aside.
  3. In a large saucepan, melt the butter over a medium heat. Stir in the flour to form a stiff roux. Add the grated cheese and the sugar. With a metal balloon whisk, stir continuously until the ingredients are smoothly blended.
  4. Add the aubergine flesh and whisk well. Gradually incorporate the milk, stirring with the whisk to avoid lumps. Taste, and season with salt and white pepper. Let the mixture bubble slightly for about 5 minutes or until the mixture has lost its floury taste. Remove from the heat and set aside to cool slightly.
  5. Cut the venison into 3cm thickness to obtain a cylinder shape.
  6. Heat the pan until hot. Add butter, salt and cracked black pepper and cook the venison for roughly 6 min for medium rare. Remove it from the pan when it’s cooked.
  7. Reduce the heat under the pan and add one tea spoon of butter. Add the berries and jiggle and shake the pan around.
  8. To serve the Hünkar Beğendi, place the aubergine puree to individual plates and place the sliced venison on top of it. Spoon the juice of the berry sauce over the plate.