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ROSEMARY INFUSED RACK OF VENISON WITH SPINACH PUREE, MUSHROOMS, SALSIFY AND BABY PARSLEY

Serves 4

INGREDIENTS:

1 Venison Rack (cleaned/frenched)
100g Chanterelle Mushrooms
100g Black Trompet Mushrooms
200g Salsify
250g Baby Spinach
50g Desiree Potato
50ml Pomace Oil
200ml Extra Virgin Olive Oil
1 clove garlic
1bunch thyme
1bunch rosemary
100ml Chicken Stock
100g salted butter
1punnet baby parsley

EQUIPMENT:
Bradley smoker (with hickory chips)

METHOD:

To clean the venison use a sharp knife and remove the line of sinew along the fillet. Clean all the bones by scraping away from the rack and then wiping clean with a cloth. 

Using half of the rosemary and thyme place them above the hickory chips. Put the venison rack into the smoke machine and cold smoke for 1 hour and 40 minutes.

Preheat oven to 250C. To clean the mushrooms, place the trompets in a collander and wash three times in cold water. Lay them on a try with a cloth underneath until they are no longer wet. For the chanterelles, using a pastry brush, brush away any dirt or soil and cut in half and leave aside. 

For the spinach puree, first peel the desiree potato and put into a pot of salted water. Bring to the boil and cook until soft. Once cooked you need to cool the potato in the fridge. Place a pot of salted water on the stove and bring to the boil, once boiling blanch the spinach quickly and then refresh in some iced water. Once cool, squeeze the water out of the spinach in a cloth and place in a blender with the potato. Blitz and slowly add 70ml extra virgin olive oil and 50ml pomace oil, season with salt. Pass the puree through a fine sieve and leave covered in the fridge. *note; All ingredients must be cold in order to not discolour the puree. 

Take the salsify and peel,  heat a large fry pan and add a little of extra virgin olive oil. Add the salsify and sauté until golden. Once a golden colour is achieved all over add the rosemary, thyme, garlic and butter. Sauté some more until all the herbs have infused there flavours, season with salt. Deglaze the pan with the chicken stock and then cover with foil and place in the oven for approx. 10 minutes depending on the size of the salsify (remember, don’t cook until too soft, leave a little bit of texture). Once cooked remove from the oven and set aside. 

Once the rack of venison has come out of the smoker, heat a large fry pan until smoking and quickly seal the meat on all sides. Place the rack on a flat tray season with salt and put in the oven for approximately 5 minutes each side (depending on size of rack). Once cooked remove and place on a rack covered with foil to rest for 5minutes. 

While the rack is resting, heat  a large fry pan. Add a little olive oil and sauté the chanterelles first, then once partly cooked add the trompets, season with salt and picked thyme and add 5g of salted butter and cook until tender. Place them on a tray with a cloth and leave until ready to plate. Reheat the salsify in the same pan with a little olive oil and butter, place on the same cloth until ready to plate.

On round plates spoon some spinach puree in the centre and smear a circle in the middle. Add the mushrooms and salsify in the centre. 

On a chopping board slice down the bones on the rack to make cutlets, season with salt once sliced. Evenly spread the cutlets between four and place nicely around the mushrooms and salsify. Finish with baby parsley. 

Recipe by Otto Ristorante chef Richard Ptacnik

PO Box 37 Orange NSW, Australia 2800    
T 02 6365 6171    F 02 6365 6209

Copyright 2010 Mandagery Creek Venison