Rack of Cervena venison cutlet, porcini mushroom dust and maple roasted pumpkin
- Cutlets
- 6 x 180 g Cervena Venison cutlets
- 2 tbsp Porcini dust
- 50 ml olive oil
- Dust
- 1 cup Dried Porcini mushrooms
- 1 tbsp Peppercorns
- 1 tsp Fennel seed
- 1 tsp Rock salt
- 1 tsp Rosemary leaves picked
- 2 tsp Dried garlic flake
- Pumpkin
- 800 g Pumpkin peeled and thinly sliced
- 80 ml Maple syrup
- 30 ml olive oil
- Pan glaze
- 500 ml Venison or beef stock
- 100 ml Madeira wine
- 60 ml Balsamic vinegar
- ½ cup shallots
- 30 g butter
- Beans
- 400 g French green beans
- 50 g butter
Method
Cervena Venison
Slice 6 thick cutlets from a farm raised venison rack, place onto a plate or tray, sprinkle liberally with the porcini dust, and allow to sit for 15 minutes before drizzling with olive oil on both sides and grilling on either a ridged griddle pan or on an open barbecue.
Dust
Place the porcini mushrooms onto a tray and into a warm 120°C oven for about 30 minutes to dry and crisp. Cool the mushrooms and then place the remaining ingredients into a spice/coffee grinder and grind to a coarse dust. Place into an airtight container for storage.
Pumpkin
Toss the pumpkin in a bowl with the maple syrup, olive oil and seasoning and coat all the slices. Place them onto a tray lined with baking paper and bake for 15-20 minutes in a preheated 180°C oven until caramelized around the edges and tender, keep hot until required.
Beans
Steam or plunge the beans into boiling salted water until tender, toss into some melted butter to coat and place aside until required.
Pan Glaze
Sweat the shallots down with butter in a heavy-based non-reactive pan. When the shallots begin to caramelize, pour on the Madeira wine and allow to come to the boil and burn off any alcohol by tilting the pan edge into the gas flame or by using a lighter. When the alcohol has been burnt off, pour in the balsamic vinegar and meat stock. Reduce the stock to at least half of its original content, correct the seasoning with salt and pepper and set aside until required.
Grill the cutlet for about 3 minutes on a moderate heat and then turn it over and cook the second side until a medium rare doneness is achieved. Remove from the grill to rest for 5 minutes before serving.
Chefs note
It is very important not to overcook venison. Because of it's incredible leanness, the key to keeping it succulent and tender is never to cook it beyond medium rare and to rest the meat in a warm place for a minimum of 5 minutes after cooking. This allows the muscles to relax and the meat to retain its natural juices until you cut into it.
Servings4
INGREDIENTS
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Method Cervena Venison Slice 6 thick cutlets from a farm raised venison rack, place onto a plate or tray, sprinkle liberally with the porcini dust, and allow to sit for 15 minutes before drizzling with olive oil on both sides and grilling on either a ridged griddle pan or on an open barbecue. Dust Place the porcini mushrooms onto a tray and into a warm 120°C oven for about 30 minutes to dry and crisp. Cool the mushrooms and then place the remaining ingredients into a spice/coffee grinder and grind to a coarse dust. Place into an airtight container for storage. Pumpkin Toss the pumpkin in a bowl with the maple syrup, olive oil and seasoning and coat all the slices. Place them onto a tray lined with baking paper and bake for 15-20 minutes in a preheated 180°C oven until caramelized around the edges and tender, keep hot until required. Beans Steam or plunge the beans into boiling salted water until tender, toss into some melted butter to coat and place aside until required. Pan Glaze Sweat the shallots down with butter in a heavy-based non-reactive pan. When the shallots begin to caramelize, pour on the Madeira wine and allow to come to the boil and burn off any alcohol by tilting the pan edge into the gas flame or by using a lighter. When the alcohol has been burnt off, pour in the balsamic vinegar and meat stock. Reduce the stock to at least half of its original content, correct the seasoning with salt and pepper and set aside until required. Grill the cutlet for about 3 minutes on a moderate heat and then turn it over and cook the second side until a medium rare doneness is achieved. Remove from the grill to rest for 5 minutes before serving. Chefs note It is very important not to overcook venison. Because of it's incredible leanness, the key to keeping it succulent and tender is never to cook it beyond medium rare and to rest the meat in a warm place for a minimum of 5 minutes after cooking. This allows the muscles to relax and the meat to retain its natural juices until you cut into it. |
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