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Venison and lamb kidneys

Published: 7:01AM Wednesday August 26, 2009 Source: Breakfast

Serves 4

Venison and lamb kidney

600g of Venison Denver Leg cut into 2 cm cubes
6 lamb kidneys, halved and cleaned.
Season venison and kidneys with smokey paprika, salt and cracked pepper.
Diced carrot, swede and zucchini steamed to al dente.

Quinces

2 quinces (peeled and quartered)
1/2 lemon
1 x cinnamon quill
2 cloves
2 cups of red wine (Pinot Noir )

Place all ingredients in a pot and simmer until the quinces are soft. Cool in liquid.

Mashed potatoes

4 medium potatoes (soft, cooking potatoes)
1 tsp walnut oil
1 clove of cooked garlic
50g butter
1/3 cup of milk
Nutmeg 1 pinch
Salt and white pepper

Cook the potatoes until soft. Peel them and mash in a bowl. Add the horseradish and garlic. Mix with the butter and milk and season with nutmeg, salt and white pepper.

Sauce

1 tbsp vegetable oil
1 tbsp butter
salt
2 rashers of bacon cut into small strips
1 tsp whole grain mustard
1 tbsp Worcestershire sauce
Chopped parsley
1/2 cup fresh New Zealand walnut halves
2 shallots (minced)
1 clove of garlic (minced)
1/4 cup of brown sugar (50g)
80 mls Drambuie
1/2 cup of quince syrup from cooking liquid
1 tbsp balsamic vinegar
1 cup of strong venison stock

Method

Season the venison cubes with pepper and sear in a hot pan with oil and butter. When venison is cooked medium rare, put aside in a warm place and season with salt. Flour the kidneys, saute in the same pan until medium rare.  Rest with the venison. Add butter to the pan, and cook the shallots, bacon and garlic until soft. Deglaze the pan with the Drambuie off the heat.

Add the sugar and the remaining wet ingredients and reduce to the desired flavour.

Add the venison, kidneys, walnuts and the quinces and warm everything. Be careful not to further cook the venison. Add precooked diced carrot, swede and zuccini.

Parsnips

4 peeled parsnips (cut lengthwise into quarters)
50g butter
Salt and pepper

Blanche the parsnips only shortly, then put the butter into a pan and let the parsnips become slightly caramelised.  Season with salt and pepper.

To serve

Portion out potato mash, make a well, place in the venison and kidney stew. Garnish with the fried parsnips and sprinkle micro greens or fresh watercress to finish.

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