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Mondays, Tuesdays & Wednesdays | TV2

Ep 39 Will and Steve: Venison Fillet with Smoked Leeks and Mushroom Sauce


Prep: 30 mins

Cook: 1 hour 40 mins

Serves: 

 

Ingredients

 

  • 4 small young leeks
  • 4 thin slices celeriac
  • Olive oil, for brushing
  • Steamed silverbeet, to serve


Celeriac Puree

  • 1 large celeriac, peeled, finely chopped
  • 50g butter
  • 600ml milk
  • 2 bay leaves


Mushroom Sauce

  • 5 porcini mushrooms
  • 125ml warm water
  • 25g butter
  • 2 cloves garlic
  • 2 eschallots, thinly sliced
  • ½ bunch thyme
  • 50g oyster mushrooms, thinly sliced
  • 50g portobello mushrooms, thinly sliced
  • 50g button mushrooms, thinly sliced
  • 50g Swiss brown mushrooms, thinly sliced
  • 60ml marsala wine
  • 125ml thickened cream


Venison

 

  • 800g venison fillet
  • 2 tbs olive oil
  • 2 tbs finely chopped rosemary
  • 2 tbs finely chopped thyme

 

 

 

Method


1. To make celeriac purée, place all ingredients in a saucepan over low heat. Season. Simmer, covered, until celeriac is very tender. Strain and reserve liquid (discard bay leaves). Blend celeriac until smooth. Add a little of the reserved liquid to form a soft puree. Pass through a fine sieve.
2. To cook leeks, wrap each one in foil. Cook over a naked gas flame, turning, for about 6 minutes. Cool slightly. Remove foil and blackened outer layer.
3. Preheat oven to 180C.
4. To make celeriac chips, brush celeriac slices with oil. Bake for 15 minutes or until golden and crisp. Season.
5. To make begin making sauce, place porcini mushrooms and water in a small bowl. Set aside for 15 minutes to reconstitute. Drain and reserve liquid. Finely chop mushrooms.
6. Brush venison with a little of the oil. Scatter rosemary and thyme onto a clean work surface. Roll venison in herbs. Season well all over
7. Heat remaining oil in a frying pan over medium-high heat. Cook venison until browned all over. Transfer to the oven. Roast for 10 minutes. Remove from pan and transfer to a warm plate to rest for 10 minutes (reserve pan to make sauce).
8. To continue making sauce, melt butter over medium heat in same frying pan that venison was cooked in. Cook garlic and eschallots until very soft. Season. Add thyme and all of the mushrooms. Cook, stirring occasionally, until mushrooms are very soft and all liquid has evaporated. Add marsala. Simmer until reduced by half. Stir in cream and any juices from rested venison. Simmer until slightly thickened. Season. Remove thyme stalks. Strain sauce and reserve mushrooms and sauce.
9. Serve sliced venison with leek, mushrooms, silverbeet, purée and sauce.


Tips

 

  • You may need to order venison from your butcher in advance.
  • You could also serve this dish replacing the venison with beef.
  • Dried porcini are available from delicatessens and specialty grocers.

 


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