Venison and Garlic Mash Recipe
Ingredients
| 8 medallions of venison, 75 g/2 3/4 oz each | ||
| Vegetable oil | 1 Tablespoon | |
| Red onion | 1 , chopped | |
| Beef Stock | 150 Milliliter | |
| 150 ml/5 fl oz/2/3 cup red wine | ||
| 3 tbsp redcurrant jelly | ||
| Prunes | 100 Gram, pitted | |
| Cornstarch | 2 Teaspoon | |
| Brandy | 2 Tablespoon | |
| 900 g/2 lb potatoes, peeled and diced | ||
| Garlic paste | 1/2 Teaspoon (GARLIC MASH:) | |
| Natural yogurt | 2 Tablespoon (GARLIC MASH:) | |
| Parsley | 4 Tablespoon, chopped (GARLIC MASH:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Trim off any excess fat from the meat and season with salt and pepper on both sides.
2. Heat the oil in a pan and fry the medallions with the onions on a high heat for 2 minutes on each side until brown.
3. Lower the heat and pour in the stock and wine. Add the redcurrant jelly and prunes and stir until the jelly melts. Bring to the boil, cover and simmer for 10 minutes until cooked through.
4. Meanwhile, make the garlic mash. Place the potatoes in a saucepan and cover with water. Bring to the boil and cook for 8-10 minutes until tender. Drain.
5. Mash the potatoes until smooth. Add the garlic puree (paste), fromage frais (yogurt) and parsley and blend thoroughly. Season, set aside and keep warm.
6. Remove the medallions from the pan with a slotted spoon and keep warm.
7. Blend the cornflour (cornstarch) with the brandy in a small bowl and add to the pan juices. Heat, stirring, until thickened. Season to taste. Serve the venison with the sauce and garlic mash.
2. Heat the oil in a pan and fry the medallions with the onions on a high heat for 2 minutes on each side until brown.
3. Lower the heat and pour in the stock and wine. Add the redcurrant jelly and prunes and stir until the jelly melts. Bring to the boil, cover and simmer for 10 minutes until cooked through.
4. Meanwhile, make the garlic mash. Place the potatoes in a saucepan and cover with water. Bring to the boil and cook for 8-10 minutes until tender. Drain.
5. Mash the potatoes until smooth. Add the garlic puree (paste), fromage frais (yogurt) and parsley and blend thoroughly. Season, set aside and keep warm.
6. Remove the medallions from the pan with a slotted spoon and keep warm.
7. Blend the cornflour (cornstarch) with the brandy in a small bowl and add to the pan juices. Heat, stirring, until thickened. Season to taste. Serve the venison with the sauce and garlic mash.
Chef
