Web-exclusive: Venison and Mushrooms with Red Wine Glaze |
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Prime New Zealand venison is a delicious treat, although care must be taken to avoid over-cooking it otherwise it will not be tender and juicy. The best cuts for this recipe are striploin, aka shortloin, and Denver leg, which will not be quite as tender but still good eating. Both are available on-line from meatdirect.co.nz. Beef fillet would also work well.
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800g-1kg piece of venison
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2 tablespoons oil
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1 teaspoon juniper berries, crushed under the blade of a knife
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1 tablespoon chopped rosemary
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Freshly ground black pepper
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30g butter
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6 large field mushrooms, halved
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1 cup red wine
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2 cups beef stock
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1 tablespoon redcurrant jelly (or quince paste)
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1 tablespoon cornflour (or arrowroot if you have it) mixed with
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2 tablespoons cold water |
Marinate venison in combined oil, juniper berries, rosemary and a good grinding of black pepper for at least 2 hours, turning occasionally.
Preheat oven to 200°C. Place a large frypan over medium-high heat and sear venison on all sides until coloured. Transfer meat to a baking pan and place in the oven to roast for 6-10 minutes (depending on size) or until cooked medium rare then set aside somewhere warm to rest.
Meanwhile, add butter to unwashed frypan and sauté mushrooms for 2-3 minutes until softened. Set aside and keep warm.
Add wine to pan and simmer until reduced by about half. Add stock and redcurrant jelly and bring to the boil. Stir in cornflour paste and simmer until thickened. Return mushrooms to pan along with any juices from the venison pan and heat through.
Slice venison and arrange with mushroom halves on heated plates. Drizzle with red wine glaze and serve immediately. Serves 6
Story: Jo Wilcox
Photographs: Melanie Jenkins
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