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Wild Irish venison with sautéed Wild Mushroom, Champ and Pepper Sauce

This recipe serves 4

Ingredients

  • 4 x 180g venison steaks trimmed  
  • 400g wild mushrooms
  • 1 clove garlic   
  • Olive oil
  • Knob of butter
  • Salt and pepper
  • 1kg potatoes, 50g butter, 100mls cream
  • Bunch spring onions finely chopped

Pepper sauce

  • 150mls cream
  • 2 shallots finely chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon of cracked pepper
  • Salt to taste 

 Method

  • Trim the fillet of venison of any sinew, season with salt and pepper and sear in a hot heavy based pan. Roast at 190 degrees for 6-8 minutes until medium rare, allow to rest for 6 minutes before carving 
  • In the same pan, remove the venison and add the chopped shallot and sauté, add the cracked pepper, mustard and cream
  • To make the champ, boil the potatoes until cooked, strain off and place back in the pot and on the stove for 2 minutes to ensure all the water is evaporated. Mash until smooth. In a separate pan sauté the spring onions until soft, add the cream, season with salt and pepper and fold through the mashed potatoes
  • Sauté the wild mushrooms in a hot pan with a little olive oil, when the mushrooms start to wilt, season and add a knob of butter, set to one side

 

The Marker Hotel, Grand Canal Square, Docklands, Dublin 2, D02 CK38, Ireland
T: +353 (0) 1 687 5100E:info@themarker.ie