Swazi Stories

Pan Roast Venison with Beetroot Puree

Pan roast Venison with beetroot puree, pickled mushrooms and tarragon mustard butter

Roar ready recipe inspiration bought to you by MacLean Fraser, Executive Chef Artisan Dining House, Bolton Hotel.  This is a little bit special – but not to tricky to make – so if you’re looking to impress someone give this a go. You can whip up the sides in advance and keep them in the fridge until your ready to use.  Serves 4.

Pickled  mushrooms:

• 200g mushrooms (Swiss Brown buttons)
• 100ml red wine vinegar
• 100g sugar
• 100ml water
• 1 star anise
• 1 cloves
• 2 bay leaves
• 2 sprig thyme
• 4 peppercorns
• 2cl garlic

For the pickle mix combine all ingredients apart from the mushrooms and bring to the boil. Halve the mushrooms and pan fry in a little oil until lightly cooked and then place them in a heat proof container and add the hot pickle mix. Leave to cool and then cover and keep in the fridge for up to 4 weeks.

Making the beetroot puree:

• 1Tbs coriander seeds
• 1Tbs cumin seeds
• 1tsp allspice
• 500g beetroot
• 3Tbs plain yoghurt
• 3tsp olive oil
• 1tsp balsamic vinegar

Place the unpeeled beetroot in an oven tray along with 1 cup of water. Cover with tin foil and bake at 160C until very tender. Dry  roast the spices in a pan until fragrant and grind in a spice grinder or a pestle and mortar.

Rub off the beetroot skins while still warm and cut into chunks. Place all the ingredients together in a blender while hot and blend until smooth, season with salt and pepper to taste.

For the mustard butter:

• 500g butter, softened
• 100g wholegrain mustard
• 2Tbs fresh tarragon (or 1Tbs if using dried)

With a wooden spoon or spatula beat the butter in a bowl until creamy. Add all the other ingredients then stir to thoroughly combine. You can then roll into logs using glad wrap and set in the fridge and cut into slices or transfer to a container and keep in the fridge.

Put it all together:

• 600g venison back steak or trimmed Denver leg
• Seasonal green veg

Bring your venison out of the fridge before you start cooking so it has a chance to come to room temperature, this will allow it to cook more evenly. Rub your venison with a little oil and some salt and pepper.

Using a fry pan big enough for your meat with some room to spare (over-crowding your fry pan makes it go cold and you won’t get nice browning of your meat) wait until it gets really hot then add your venison. Sear on each side until nicely browned and cooked to rare/medium rare. You can finish your meat in the oven if it is a big piece. Not to long though – venison is lean so if you cook it too much it will dry out and lose all its flavour.

A good trick is to extend your fingers and press the flesh between your thumb and index finger knuckles, it is soft but a bit springy and this is how your meat should feel when cooked medium rare. Once cooked take it out of the pan and rest it somewhere warm for 5-10 minutes so the juices set and the meat relaxes before you carve it.

And it’s all about the presentation. Spread the beetroot puree on the plate. Arrange the meat and vege and sprinkle over the pickled mushrooms.</div>

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