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MasterChef New Zealand

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Marinated venison with seasonal vegetables


Stuart Walker, 47 years old, Christchurch

Marinated venison with seasonal vegetables

1 tbs fresh rosemary leaves
1 tbs fresh thyme leaves
4 juniper berries
1 clove garlic, crushed
230g venison loin
olive oil

Shallot cream
20g Mainland butter
6 shallots, finely diced
1/2 cup Campbells chicken stock
1/2 cup Anchor cream

Red wine sauce
1/2 cup red wine
1/4 cup Campbells beef stock
1 tsp Dijon mustard
50g Mainland butter, cubed

Mushroom sauce
20g Mainland butter
2 portabello mushrooms, sliced
1/4 cup Campbells chicken stock

Mash
1 potato, peeled and diced
20g Mainland butter
1/4 cup Anchor cream
1/2 glove garlic, crushed
1 spring onion, sliced on angle
2 asparagus, trimmed
2 baby carrots
20g Mainland butter
2 mushrooms, sliced

1 Combine the rosemary, thyme, juniper berries and garlic in a bowl, add the venison and drizzle with olive oil, coat the meat, place into a bag and wrap tightly in a cylindrical shape, set aside in the fridge to marinate for 6 to 48 hours.

2 For the shallot cream, heat a frying pan over a medium heat, add the Mainland butter and shallots and sauté until soft, remove half the shallots and set aside, pour the Campbells chicken stock into the pan and allow to simmer and reduce, stir through the Anchor cream and continue to reduce, season with salt and pepper

3 For the red wine sauce, heat a frying pan over a medium heat, add the reserved sautéed shallots, pour in the red wine and allow to reduce for 15-20 minutes, add the Campbells beef stock and continue to reduce for a further 10 minutes, add the Dijon and whisk in the Mainland butter, season with salt and pepper.

4 For the mushroom sauce, heat another frying pan over a medium heat, add Mainland butter and mushrooms, sauté until soft, add Campbells chicken stock and simmer to sauce consistency.

5 For the mash, place potato in a saucepan cover with salted water and place over high heat, bring to the boil then reduce to a simmer, simmer until tender, drain well. Add Mainland butter, Anchor cream and garlic and mash until smooth, season with salt and pepper.

6 Bring a saucepan of water to the boil, reduce to a simmer, blanch the asparagus and baby carrots for 1-2 minutes until tender, drain. Drizzle with olive oil and season with salt and pepper.

7 Heat an oiled frying pan over a high heat. Carefully wipe marinade off the venison, season with salt and pepper. Cook for 2-3 minutes each side for medium rare or until cooked to your liking. Rest in a warm place, cut into medallions. Add Mainland butter and the sliced mushrooms to the pan and cook until soft, season with salt and pepper.

8 Spoon the mash onto a serving plate. Layer shallot cream to one side of the plate, top with asparagus and carrots, spoon red wine sauce to the other side and top with venison, top with mushrooms and spoon over mushroom sauce to serve.

Please note - This recipe is untested in the MasterChef kitchen.




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