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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

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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Andrew Graham

Sparkling Whites, Dessert Wines and Pinot Noir are the best wines to pair with Marinated Venison Back Strap on Garlic Dutch Cream Mash served with Sylvan Berry and Port Wine Jus.

 
 

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