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Seared Venison Fillet with Caramelised Plums


MasterChef New Zealand on TV ONE and TVNZ Ondemand

Seared Venison Fillet with Caramelised Plums
Recipe by Chelsea Winter

Preparation Time: 20 Minutes
Cooking Time: 60 Minutes
Serves 2

Wine Match:  Huntaway Reserve Merlot Cabernet

Tomatoes
4 small vine ripened tomatoes
Lupi Extra virgin olive oil
Salt and freshly ground black pepper

Venison Jus
1 tbsp canola oil
Venison trimmings
1 kg venison bones
1 carrot, roughly chopped
2 stalks celery, roughly chopped
1 onion, peeled, roughly chopped
2 cups water
1 cup Campbells Real chicken stock
1 sprig thyme
1 handful parsley
6 black peppercorns
1/2 cup one third beef stock reduction
1/4 cup red wine

Kumara Puree
2 golden kumara, peeled, roughly diced
50g Mainland butter

Pea Puree
1 1/2 cups peas
1/4 cup Anchor cream
1 tbsp Mainland butter

Kumara Chips
1/2 golden kumara, peeled
Canola oil for frying

Caramelised Plums
50g Mainland butter
2 red plums, halved, stones removed
2 tbsp caster sugar
Splash of white balsamic vinegar

Venison
1 Venison Fillet, trimmed
2 tbsp Lupi olive oil
Salt and freshly ground black pepper

White Asparagus
6 spears white asparagus
1 tbsp Mainland butter

1. To prepare the tomatoes, preheat oven to 100C. Place the tomatoes on a roasting tray, drizzle over Lupi olive oil and season generously with salt and pepper. Roast for 50 minutes.

2. To make the venison jus, heat the canola oil in a large frying pan over high heat and sear the trimmings and bones until caramelised, ensuring the pan is scraped regularly. Add the carrot, celery and onion and allow to cook for a minute. Add the water, Campbells Real chicken stock, herbs and peppercorns. Bring to the boil, reduce heat to a simmer and reduce the sauce by two thirds, then strain. Add the beef jus and red wine and simmer until dark and slightly syrupy. Season to taste and strain again.

3. To make the kumara puree, place the kumara in a saucepan of salted water and bring to the boil. Cook until tender, drain and transfer to a food processor. Add the Mainland butter and blitz until very smooth. Season to taste with salt and pepper and set aside.

4. To make the pea puree, place a small saucepan of salted water over high heat and bring to the boil. Add the peas to the water and cook until tender. Drain and transfer to a food processor. Add the Mainland butter and Anchor cream and blitz until very smooth. Season to taste with salt and pepper and set aside.

5. To make the kumara chips, preheat a deep fryer or saucepan of canola oil to 180C. Use a peeler, mandolin or very sharp knife to cut very thin slices of kumara. Deep fry the kumara until crisp, carefully remove form the oil, drain on paper towels and season with salt.

6. To make the caramelised plums, heat the Mainland butter in a frying pan over medium heat. Sprinkle the plums with caster sugar and place flat side down in the frying pan. Cook for a few minutes until caramelised. Reduce the heat and cook on low for a further 30 minutes. Deglaze the frying pan with white balsamic vinegar, allow top reduce, then remove the plums from the pan and set aside.

7. To prepare the venison, brush the venison with Lupi olive oil and season well with salt and pepper. Heat a little Lupi olive oil in a large frying pan over high heat. Sear the venison on all sides until well browned; approximately 5 minutes in total. Remove from the frying pan, cover with tin foil and allow to rest for 10 minutes.

8. To prepare the asparagus, snap off the ends of the asparagus and peel the remaining stalks at the bottom. Heat a frying pan over medium heat and add the Mainland butter. Place the asparagus in the Mainland butter and cook for several minutes over high heat, allowing the butter to become dark and nutty. Remove from the pan and set aside.

9. To serve, slice the venison into thin slices. Place the caramelised plums on a serving plate and top with the venison. Place the kumara puree, pea puree, roast tomatoes, kumara chips and white asparagus around the serving dish and serve the venison jus in a sauce jug to the side. 

 




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