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Chris Auchinvole's venison backstraps recipe - 25 August

Venison backstraps with whipped potato/parsnips and carrot puree and broccoli

Venison backstraps with whipped potato/parsnips, carrots and broccoli puree

Time: 40 mins
Serves: 2
Costs: $ 25

300g venison backstraps or venison steak.
2 rua (or other) potatoes
2 carrots and 2 parsnips
1 head of broccoli
1 spoon freshly grilled black pepper
1/3 cup brandy
1/3 cup cream cheese
1 cup pinot noir (Neudorf, Tom's Block)

Slice the venison steaks into half inch thickness and cover lightly with two chopped spring onions. 
Rest the meat while veg are peeled and diced.  Braise the carrots and parsnips, boil the potatoes and steam the broccoli.
Heat batter and oil in a fry pan. Do not allow to overheat. Cook meat two mins per side and put in oven at 150 to stay warm.
Add shallots to pan, and tablespoon of ground black pepper. Add 1/3 cup brandy and reduce. Add 1 cup of pinot noir to deglaze. 
Add 1/3 cup cream cheese. Make a mix of 1 tablespoon butter and 1 tablespoon flour. Thicken. 
Plate the veg, having whipped potatoes and pureed broccoli, add the meat, add the sauce, serve with a glass of the same pinot noir.