Grilled venison loin with vanilla pod mash

Recipe from: 26 October 2011

Ingredients 22
Servings 6
Time 00:20

Ingredients

  • 600
    g
    venison loin
  • 5
    plums
  • 100
    g
    brown sugar
  • Hennessy whisky V.S.O.P
  • 6
    large potatoes
  • 1
    vanilla pod
  • 20
    ml
    vanilla essence
  • Salt and pepper
  • 300
    g
    asparagus
  • 1
    slab 85% Lindt cacao chocolate
  • 100
    g
    dark chocex
  • 1
    l
    fresh cream
  • 10
    g
    onion sprouts
  • 10
    g
    beetroot shoots
  • 10
    g
    rocket shoots
  • 10
    g
    bean sprouts
  • 10
    g
    thyme
  • 10
    g
    rosemary
  • 10
    g
    sage
  • 20
    g
    chopped garlic
  • 100
    ml
    olive oil
  • 50
    g
    salted butter
 

Method

00:20
 
Marinate Loin in herbs, salt & pepper.
Peel & dice potatoes, add to boiling salted water.
Once soft put through sieve, season and set aside.

Cut plums into 8’s & peel.
Put into hot sate pan, add a little water and reduce, add V.S.O.P, flambé & reduce, add brown sugar.
Take off from heat and set aside.

Peel & blanch asparagus.
Set aside.
Put some cream in a saucepan, add 80% choc and make a paste.
In another saucepan bring some more cream to the boil, add chocex, make a choc sauce & add the paste.
Set aside.

Grill Venison to medium rare.
Add cream to a sauce pan, split vanilla pod and add to cream.
Boil.
Remove pod.
Add mash to vanilla cream and add the vanilla essence.
Once the venison is med/rare, combine dish.

This recipe is reprinted with permission of ChefRiaan Gould of Slow in the City.
 

 

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