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Roasted Venison, Cauliflower and Caper Puree, Sauce Diane

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Ingredients

500g Piece of Premium Game Wild Venison back strap or tenderloin
Salt
2 Tsp Butter
2 Thyme sprigs
1 Shallot, minced
3 Cloves garlic, minced
1/4 Cup brandy
1/2 cup Beef stock
2 Tsp Worcestershire sauce
1 Tsp Dijon mustard
1 Tsp Tomato paste
1/4 cup Cream
1 Tsp Chopped chives
100g Button mushrooms, sliced
Cauliflower & Caper Puree
1/2 Large Cauliflower
100ml Cream
Milk to cover
1 Garlic clove
60g Baby capers
1 Tsp Butter

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Roasted Venison, Cauliflower and Caper Puree, Sauce Diane

  • Medium

Ingredients

  • Cauliflower & Caper Puree

Directions

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Steps

1
Done

Bring the venison loin out of the fridge 20 minutes before cooking.

Season with salt and pepper, then roast in a medium/hot pan with oil, 1-2 minutes on all sides.

Turn the heat to down, add the butter and thyme and continue cooking for 1-2 minutes, basing all the time. Remove the venison, tent loosely with foil and set aside to rest for 4-5 minutes.

2
Done

Add the shallots to the pan and cook for 1 minute, then add the garlic and cook for another 30 seconds or so. Don't let the garlic burn. Deglaze the pan with the brandy, scraping off any stuck-on bits in the pan with a wooden spoon.

3
Done

Let the brandy cook down almost to a glaze, then add the stock, tomato paste, mustard, Worcestershire sauce and mushrooms, stir to combine and reduce for 3 minutes or until thickened.

4
Done

Turn off the heat and let the boiling subside. Stir in cream until the sauce is as light as you like.

5
Done

Slice the venison into thick medallions, place over the cauliflower and spoon over sauce and add chives.

6
Done

Cut the cauliflower into small pieces and place in a pan with the cream and a pinch of salt.

Top with milk and bring to the boil, simmer for 10 minutes or until tender, then strain and blend.

Dry capers off then roughly chop and sauté in the butter for 2 minutes and stir through.

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