Saddle of Peppered Venison served with Tasmanian Gourmet Sauce's Boysenberry and Porcini Sauce with Swede, Carrot Mash and Three Cabbages
Ingredients:
- 2 Venison loins approx 250-300g each
- Butter
- Red, green and savoy cabbage
- Crushed black pepper
- 1/2 cup apple juice
- Sichuan pepper
- 1 jar Tasmanian Gourmet Sauce's Boysenberry Sauce
- Caraway seeds
- Porcini mushrooms
- 1 large swede
- 3 carrots
- Beef stock
- Garlic chives
- Milk
- Lemon
- Trim venison loin of sinew and fat
- Mix black pepper, Sichuan pepper and caraway seeds together in equal amounts then roll loin in mix to coat the meat well
- Brown and seal all sides in a hot pan with a little olive oil, then finish in a moderate oven (160C fan forced — 180C normal) for 7-10 minutes or so depending on how you like your meat (7 minutes for rare, 10 minutes for medium)
- Keep checking the meat as it cooks and remember that when you take it out of the oven and rest it the meat will continue to cook from the residual heat, so take it out a little before it reaches the desired texture
- Slice equal amounts of each cabbage and cook in salted boiling water with some apple juice to add a little sweetness to the cabbage
- Peel the swede and carrot and chop into equal size pieces, put into salted boiling water and cook until tender
- Drain and mash swede and carrot together in the pan adding a little milk and some butter
- Season with salt and pepper
- Soak dried porcini mushrooms in boiling water
- Once soft, remove mushrooms, squeeze out excess liquid and slice finely
- Reserve soaking liquid
- In a pan add the Boysenberry Sauce, porcini mushrooms, mushroom stock, beef stock, crushed black pepper, garlic chives (finely sliced) and cook for 10-15 minutes
- Finish sauce with a squeeze of lemon juice and a little melted butter to add a sheen to the sauce
To serve, pour some of the sauce onto a plate, top with the venison, cabbage and mash and drizzle a little sauce over.
