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Venison back strap on smashed purple potatoes

Category: parenting

Duration: short

Age: parent

Keywords: family, parenting, iron, protein

summary:

Cameron Petley was hugely popular in Series 2 of MasterChef NZ – an unassuming country bloke who cooked what he caught and hunted for his family. What’s more, the judges thought he was a ‘genius with flavour’, able to understand what ingredients worked together perfectly – without any training at all. Try this fabulous recipe from his book Hunter From The Heartland.

Venison

Ingredients

(Serves 2)

Venison:

  • 1 × 400g venison back strap
  • salt and pepper
  • 25ml oil
  • pea shoots for garnish, if desired

Smashed Purple Potatoes:

  • 8 small purple potatoes, washed
  • 1 red onion, finely sliced
  • 2 cloves garlic, finely chopped
  • 75ml olive oil
  • 2 sprigs rosemary, finely chopped
  • 1 sprig thyme, finely chopped

Raspberry Glaze:

  • 2 tablespoons raspberry jam
  • 4 tablespoons sherry vinegar
  • 15g butter
  • 12 raspberries

Instructions

  1. Preheat oven to 180°C.
  2. For the venison, season venison well with salt and pepper and rub with oil. Sear in a hot ovenproof frying pan for 2 minutes on each side. Transfer to oven for 10–12 minutes until cooked to medium. Take out and rest for 10 minutes. Slice into about 10 pieces.
  3. For the potatoes, cook potatoes in boiling water until just tender. Cool under cold water to stop further cooking and set aside. Sauté onion and garlic in 25ml of olive oil in a hot frying pan until soft. Smash boiled potatoes with a fork, trying not to mash them, then add to the pan along with rosemary and thyme. Season well and drizzle over remaining olive oil. Stir through and set aside, keeping warm.
  4. For the glaze, place jam and vinegar in a saucepan over a medium heat and reduce, stirring from time to time. Once thickened slightly, add butter and stir through. Then add raspberries and set aside.
  5. To serve, place potatoes in the middle of plates and top with slices of venison. Spoon over glaze and garnish with pea shoots, if desired.

“When I cook wild venison I like to use berries to add sweetness to balance the strong flavour of the meat. The vinegar also helps cut through the gaminess and the smashed potatoes make a great accompaniment. When searing meat it’s important to work quickly using a very hot pan before the oil or butter burns — if it does burn, clean the pan and start again.” – Cameron Petley

This recipe has been reproduced from Cameron’s book Hunter from the Heartland with permission from Random House. Visit the Random House website where you can find out more about this fabulous book.

More photos

Venison

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