Tuesday, May 09, 2006

Venison Fillet on a Kumara Mash with Wild Mushrooms

Made this the other night and thought I'd 'share' it around. The following
is for two people but it can obviously be doubled/halved as required.

Good quality Venison fillet (all depends how hungry you are!)
One Kumara (Sweet Potato)
500gms Fresh Gourmet Mushrooms (Porcini, Oysters, Shitake or similar)
(wash and cut into bite sizes)
One Capsicum (wash and cut into bite sizes)
Two Cloves Garlic
Grapeseed Oil
Sour Cream
Verjuice or Red Wine for deglazing

Peel and wash the Kumara and cut into slices about 10-15mm thick. Cover
these into salted water and get them going on a hob.

Wash and pat dry the Venison. Put into a bowl, add a dash of oil and season.
Turn with your hands so that the meat is well coated with the oil and
seasoning. Set aside.

Peel the garlic and chop finely. Melt a bit of butter in a pan and when
foaming add mushrooms, capsicums and garlic. Set to a medium heat and watch
to ensure it doesn't burn or stick.

Be sure to check the Kumara as they cook quicker than a potato. If a knife
doesn't stick when inserted then drain and cover with a lid to keep warm.

Get another pan very hot. DON'T ADD ANY EXTRA OIL and put in the Venison. The
fillets we get are normally 10-15mm thick so 4 minutes each side is normally
enough for medium rare. Turn once only and don't cut to 'look' - you'll
regret it! Set aside to rest for at least 5 minutes.

Deglaze the pan with a teaspoon or so of the Verjuice or Red Wine. Scrape
the bottom to get the good stuff. When all loosened then add this to the
mushroom mixture.

Add more seasoning, sour cream and butter to the Kumara and mash.

There shouldn't be much liquid left in the mushrooms but if so don't reduce
just use it as a sauce.

Plate up. Kumara in the middle, mushrooms mixture around the edge of the
plate and Venison on top of the mash. If a bit of sauce is still left over
then drizzle this over the venison.

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