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VENISON WITH GRAPE SAUCE & PERFECT MASH
1kg Mandagery Creek Venison leg piece
Wollemi Estate vineyard BBQ Grape Sauce*
4 large potatoes (desiree is ideal), peeled cut into 5cm chunks
150ml or ¾ cup double cream
85gm or ¾ stick unsalted butter, cubed
Sea salt & white pepper
Preheat oven to 180 degrees. Remove venison from packaging, pat dry with paper towel and allow to reach room temperature.
Preparing perfect mash:
Rinse chunks of potato under cold water to remove excess starch. Place in a large saucepan, cover with cold water, add a tablespoon of salt & bring to boil. Simmer gently until tender - 12 to 15 minutes. Drain well then return to pan briefly over gentle heat until all moisture has evaporated. Ideally puree the potatoes through a mouli food-mill or potato-ricer. Alternatively, use a heavy masher. Do not use a food processor, as this will turn the potato to glue.
In a separate saucepan, boil the cream to reduce by half. Remove from heat, beat the cream into the pureed potato, then beat in the cubed butter, nutmeg & seasoning to taste. Put to side & keep warm.
Preparing the venison:
Cut the leg piece into 4 wide steaks about 5cm thick. Heat a pan with a small amount of olive oil and sear each venison steak on all sides. Remove from pan. Place the steaks in a preheated oven and roast for 6- 7 minutes. Remove from oven & place under loose foil for 5 minutes.
Heat the Grape Sauce in a saucepan until warm.
Carve through the steaks so that you have 2 exact shaped pieces of meat with the lovely rare finish exposed. To serve, Place on a bed of perfect mash and then pour over warm sauce. Accompany with garlic baby beans.
Serve with a Shiraz.
* Wollemi Estate Vineyard is available at Pyrmont Markets