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Marinated Venison Back Strap on Garlic Dutch Cream Mash served with Sylvan Berry and Port Wine Jus

A venison dish to tantalise the tastebuds. Recipe by Benoit Marchand from series 3 of Mercurio's Menu.

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For venison marinade, combine sprig of fresh tyme and rosemary, a bit of extra virgin olive, ketjap manis, fresh crushed garlic, fresh shallots, chopped chilli, splash of salt, ground pepper berries.
Marinade venison for two to three hours.
On a hot griddle pan, sear meat 4-6 min on hot griddle pan. Then place in the oven attachment of an original cast iron chimenea with a good amount of ambers down the bottom.
Baking time depends of heat but 6 to 10 min. is sufficient.let meat rest coverd 5- 10 min . reserve juice from dish.
Heat juice up and add port and deglaze. Add berries and simmer 4 min.
Remove the pan from the heat and add a good knob of butter and disolve gently.
Meanwhile mash potatoes with cooked garlic clove, butter, sea salt , cracked pepper and a little milk at the end.
Have some fresh green beans and broccolini steamed at last minute.
Cut venison at an angle three times and place over mash . Arrange vegetable on the side and pour jus with stewed berries around the plate.