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.
