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http://www.lifestylefood.com.au/recipes/16258/marinated-venison-back-strap-on-garlic-dutch-cream-mash-served-with-sylvan-berry-and-port-wine-jus

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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.

Ingredients

  • sprig of fresh tyme

  • sprig of rosemary

  • extra virgin olive

  • 1 tbspn of ketjap manis

  • fresh crushed garlic

  • fresh shallots

  • 1/3 chilli chopped

  • salt

  • ground pepper berries

Method

  • 1.

    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.

  • 2.

    Marinade venison for two to three hours.

  • 3.

    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.

  • 4.

    Baking time depends of heat but 6 to 10 min. is sufficient.let meat rest coverd 5- 10 min . reserve juice from dish.

  • 5.

    Heat juice up and add port and deglaze. Add berries and simmer 4 min.

  • 6.

    Remove the pan from the heat and add a good knob of butter and disolve gently.

  • 7.

    Meanwhile mash potatoes with cooked garlic clove, butter, sea salt , cracked pepper and a little milk at the end.

  • 8.

    Have some fresh green beans and broccolini steamed at last minute.

  • 9.

    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.

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