Ingredients
Servings
- VENISON ---------------------------------
- 6 venison cutlets (180 g each)
- 2 Tbsp porcini dust
- MUSHROOM DUST ----------------------
- 1 cup dried Porcini
- 1 Tbsp peppercorns
- 1 tsp fennel seed
- 2 tsp rock salt
- 1 tsp rosemary, picked
- 2 tsp dried garlic flakes
- PUMPKIN --------------------------------
- 800 g pumpkin, peeled
- 80 ml maple syrup
- 30 ml olive oil
- BEANS ------------------------------------
- 400 g French green beans
- PAN GLAZE -------------------------------
- 500 ml venison or beef stock
- 100 ml Madeira
- 60 ml Balsamic vinegar
- 0.5 cup shallots
- 30 g butter
- Salt
Servings
- VENISON ---------------------------------
- 6 venison cutlets (180 g each)
- 2 Tbsp porcini dust
- MUSHROOM DUST ----------------------
- 1 cup dried Porcini
- 1 Tbsp peppercorns
- 1 tsp fennel seed
- 2 tsp rock salt
- 1 tsp rosemary, picked
- 2 tsp dried garlic flakes
- PUMPKIN --------------------------------
- 800 g pumpkin, peeled
- 80 ml maple syrup
- 30 ml olive oil
- BEANS ------------------------------------
- 400 g French green beans
- PAN GLAZE -------------------------------
- 500 ml venison or beef stock
- 100 ml Madeira
- 60 ml Balsamic vinegar
- 0.5 cup shallots
- 30 g butter
- Salt
Mushroom dust
Place the porcini mushrooms onto a tray and place into a warm 120°C / 250°F oven and allow to dry and crisp for about 30 minutes. Cool the mushrooms and then place all ingredients into a spice/coffee grinder and grind to a coarse dust. Place into an airtight container for storage.
Cutlets
Slice 6 thick cutlets from a Frenched venison rack, place onto a plate or tray and dust liberally with the porcini dust. Allow to sit for 15 minutes before drizzling with olive oil on both sides and grilling on either a ridged griddle pan or on an open BBQ.
Grill the cutlet for about 3 minutes on a moderate heat then turn over and cook the second side until a medium rare doneness is achieved, remove from the grill and rest for 5 minutes before serving.
Pumpkin
Toss the pumpkin in a bowl with the maple syrup, olive oil and seasoning making sure all slices are coated. Place onto a baking paper lined tray and bake for 15-20 minutes in a preheated 180°C / 350°F oven until caramelized around the edges and tender, keep hot until required.
Beans
Steam or plunge the beans into boiling salted water until tender, toss to coat in some melted butter and place aside until required.
Pan glaze
Sweat the shallots down with butter in a heavy based non-reactive pan. When the shallots begin to caramelise, pour on the Madeira wine, allow to come to the boil and burn off any alcohol by tilting the pan edge into the gas flame or by using a lighter. When the alcohol has been burnt off, pour in the balsamic vinegar and brown meat stock. Reduce the stock to at least half of its original content, correct the seasoning with salt and pepper and reserve aside until required.
Here are some tips to help with this recipe
Don't overcook the meat
It’s very important to not overcook venison due to its incredible leanness. The key to keeping this meat succulent and tender is by never cooking beyond medium rare and resting the meat for a minimum of 5 minutes in a warm place for the muscles to relax and retain the natural juices when cut into.
