Grilled venison loin with vanilla pod mash

6 servings Prep: 20 mins, Cooking: 20 mins
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A stunning and elegant dish with a whisky sauce.

By Food24 October 26 2011
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Ingredients (22)

600 g venison — loin
5 plums
100 g brown sugar
6 potatoes — large
1 vanilla — pod
20 ml vanilla — essence
salt and freshly ground black pepper
300 g asparagus
1 dark chocolate
100 g dark chocolate
1 l cream — fresh
10 g onion — sprouts
10 g beetroot — shoots
10 g rocket
10 g mixed bean sprouts
10 g fresh thyme
10 g fresh rosemary
10 g fresh sage
20 g garlic — cloves, chopped
100 ml fresh chillies — 573
50 g butter — salted
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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.
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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