Preheat oven to 220°C.
For the beetroot purée
– peel and chop beetroot into 2cm cubes.
Sweat in a pan on low heat with butter and juniper berries with the
lid on, for about 15 – 20 minutes until soft. Don’t allow the beetroot to
colour. Add the marsala or port and simmer gently uncovered for about
5 minutes or until 2 tablespoons of the liquid remains. Puree in a food
processor and set aside.
For the venison
– melt butter and oil in a heavy-based pan over a
medium to hot heat. Sear fillet on all sides and set aside to cool slightly.
For the herb crumb
– dry the bread by putting in the oven or toaster on
low without browning. Blend with the garlic, herbs, salt and pepper in a
food processor and set aside.
To assemble
– spoon beetroot purée over the meat and press firmly into
the fillet. Press breadcrumbs onto the beetroot and bake in the oven for
15 – 20 minutes. Remove from the oven, place on a serving platter and
cover with foil. Allow to rest in a warm place for at least 10 minutes.
Slice into 2cm thick slices and serve with seasonal vegetables
For the beetroot purée
4 large beetroot
60gr butter
3 juniper berries
300ml marsala or port
1kg venison fillet,
at room temperature
1 tsp olive oil
10gr butter
For the herb crumb
4 slices of day old bread
2 – 3 cloves garlic,
peeled and roughly crushed
4 sprigs rosemary
(leaves only, discard stalks)
large handful flat leaf parsley
salt and freshly ground pepper
VENISON
Kate McMillan
Chef for Cheviot Hills Fine Foods
Peter Montgomery and
Ange Davidson
Parents of Fin Y10
Current student 2014
WITH BEETROOT PURÉE
& HERB CRUMB
SERVES
4
PREP TIME
40 mins
COOK TIME
20 – 30 mins
Bring the meat to room temperature before
cooking. Trim any sinew.
Cook hot and fast: preheat the pan or BBQ
before adding the meat.
Serve venison rare or medium-rare. To test
doneness, compare it with the heel of palm
hand when relaxed – it should feel the same.
Remember that venison will continue to cook
even after it is removed from the heat.
Rest the venison after cooking.
COOKING VENISON
Cheviot Hill Fine Foods
WINE MATCH – BLACK QUAIL PINOT NOIR
This wine of Central Otago has a bouquet of ripe blackberry fruit and distinctive
spicy notes on the nose. The palate is well balanced with firm tannins and
layers of black fruit culminating in a long, fruit-filled finish.
102
FOR SPECIAL OCCASIONS
