Here’s hoping we are through this recent cold snap and can get back outside on the BBQ for this week’s recipe! Venison is one of my favourite meats – it’s lean, tender, succulent and pairs well with a variety of more exotic flavours than its bovine equivalent. Because venison is so low in fat, it does not have the same resistance to over-cooking as other meats, so it is essential to serve this meat no more than medium – i.e. still pink. My advice for cooking venison steak or medallions is that you cook them for just one minute (per cm of thickness) per side, on high heat, to get that perfectly-rare steak. Enjoy!
Bec Stanley – Mountain Scene food columnist
PREP TIME: 15 mins
COOK TIME: 35 mins
SERVES: 4 people
4 cups good-quality beef stock
1 stalk celery, rough chopped
1 whole carrot, roughly chopped
1 stalk rosemary
3 cloves garlic, peeled, crushed whole
1 medium shallot, peeled and quartered
5 mushrooms, sliced
1 teaspoon truffle oil (optional)
12 baby carrots
12 baby turnips
3 cloves garlic, roughly chopped
Juice 1 lemon
4 tablespoons olive oil
4 venison fillet steaks (approx. 150-200g each)
Black garlic paste
10-15 cloves black garlic
1 tablespoon horseradish (optional)
4-5 tablespoons olive oil
1 teaspoon white wine vinegar
1.Pre-heat the oven to 190degC.
2.Combine all the ingredients for the broth in a pot and bring to a simmer. Simmer for 40-50 mins to allow the flavours to infuse.
3.For the black garlic paste, combine all ingredients in a small blender and blend until smooth. Set aside till ready to use.
4.Meanwhile prep your vegetables. Start with the turnips as these need to go into the oven. Wash the turnips and trim their green tips so only stumps remain. Clean off any black dirt around stump. Cut the turnips in half through the stem then into quarter, again through the stem.
5.Place in oven-proof dish and combine with the lemon juice, 3 cloves chopped garlic and 4 tablespoons olive oil. Pop in oven and roast for about 20 mins until tender.
6.Meanwhile, cut the woody part off end of asparagus and with a peeler, peel the asparagus into ribbons. Set aside.
7.Next, wash and peel the baby carrots, cutting the green top to a stump. Put them in a medium saucepan and half-fill with salted water and leave until ready to cook.
8.Turn on your BBQ to medium-high heat (or use a heavy pan on the stove top). Season your venison with freshly-ground pepper and salt and drizzle with a little olive oil.
9.Place each steak on to the BBQ and cook for 1.5-2 mins each side for rare, depending on thickness, or about 2-3 mins each side for medium. Transfer to a plate and cover with tinfoil to rest while you prep the final part of the meal.
10.Turn on the carrots, bring to the boil and simmer for about 4 mins until softened. Drain.
11.Meanwhile, bring a small pot of water to the boil and blanch the asparagus for about 20 secs then run under cold water and drain.
12.Drain the broth through a fine sieve. I also used a muslin to ensure more clarity in the broth (you could use the egg white method as they do with consomme if really want clarity).
13.Take the turnips out of the oven and evenly distribute amongst the four plates. Evenly distribute the asparagus and carrots also. Pour your still warm broth over the vegetables.
14.Halve the venison steaks on the diagonal and gently place on top of the vegetables and broth. Spoon on some garlic paste, season with freshly-ground pepper and salt and serve immediately.