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Fallow Backstrap


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Fallow Backstrap with Redcurrant Jus, Baby Potatoes and Stuffed Mushrooms
Recipe by Jonny Trevathan

WINE MATCH: Roaring Meg Pinot Noir

Preparation Time: 15 Minutes
Cooking Time: 25 Minutes
Serves 2

8 small gourmet potatoes, similar size, scrubbed clean

1 venison backstrap (fallow)

Olive oil

Salt and freshly ground black pepper to taste

8 button mushrooms, stalks removed, wiped clean

50g blue cheese, crumbled

8-12 baby carrots, scrubbed clean

4 tbsp balsamic vinegar

4 tbsp redcurrant jelly

4 tbsp butter

200g spinach leaves, washed and dried

2 cloves garlic, sliced

1 tbsp Italian parsley, chopped, to serve

 

1. Preheat oven to 180°C.

2. To prepare the potatoes, place the potatoes in a saucepan of cold, salted water and bring to the boil. Reduce the heat and simmer until just tender. Strain and set aside.

3. To cook the venison, place a large frying pan over high heat and add a drizzle of olive oil. Season the venison liberally with salt and pepper. Place the venison in the frying pan and cook for 2 minutes on each side. Remove from the frying pan and allow to rest for 2-3 minutes. Retain the pan and juices.

3. To cook the mushrooms, stuff each mushroom with a little of the blue cheese. Place on a baking tray and place in the oven. Cook until the mushrooms soften slightly and the cheese is soft.

4. To make the redcurrant jus, place the venison pan over medium high heat and allow to get hot. Deglaze the pan with 75ml of boiling water and the balsamic vinegar. Allow the liquid to reduce by half, then add the redcurrant jelly and butter. Use a whisk to stir in the butter.

4. To cook the baby carrots, bring a small saucepan of salted water to the boil, add the carrots, cook until just tender and strain.

5. To cook the spinach, place a medium sized frying pan over medium heat and add a splash of olive oil. Fry the garlic until lightly browned, then add the spinach and cook until wilted. Set aside.

6. To serve, slice the venison into medallions and place on a serving plate. Place the potatoes on the plate and sprinkle with parsley. Place the spinach, carrots, and stuffed mushrooms on the plate. Spoon the jus over the venison.   

This recipe is untested in the MasterChef NZ kitchen




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