Roast Irish Venison with Wild Mushrooms, Hazelnuts, Potato Puree and Crispy Kale
- 4 x venison steaks, ask your butcher to trim off all the fat
- Vegetable oil
- 1kg rooster potatoes
- 250mls cream
- 50g butter
- Nutmeg to taste
- 300g wild mushrooms
- 1 x lemon
- Chopped parsley
- Toasted hazelnuts to garnish
- Extra virgin olive oil
- 1 x bunch of kale
- Spice mix: Half a tablespoon Cumin, coriander, celery salt and smoked paprika and mix together
- Preheat the oven to 140. Line a baking tray with grease parchment paper. Remove the stalks from the kale, tear into bite size pieces and lay out on tray and season with the spice mix. Bake until the edges lightly brown but not burnt
- Boil the potatoes until cooked and mash until smooth. Add the cream, butter and season with salt, pepper and nutmeg, keep warm
- Before cooking the venison, make sure to leave out of fridge for 30mins to allow meat to come to room temp.
- Choose a medium sized heavy based frying pan until smoking hot, pre-heat in oven. Oil and season the venison before placing in the pan. Sear the venison on all sides until you have good crust, add in a knob of butter and baste the meat for a further 1min – this helps enhance flavour and colour. Place on a roasting tray and roast in a hot oven 190, see timing below
Medium rare 8-10 minutes
Medium 12-14 minutes
Well done about 18 to 20minutes
- After the venison is cooked allow to rest for at least 5 minutes before serving
- Sauté the mushrooms in a little oil for 3 minutes, add a little butter season and finish with chopped parsley and lemon juice
- Spoon a little of the potato puree on the base of the plates, add the sautéed mushrooms.
- Carve the venison steaks and place on top of the mushrooms.
- Finish the dish with the crispy kale, toasted hazelnuts and a drizzle of good olive oil.