Wild Venison steak Dianne with truffled mash

4 Portions

600g venison Back Strap

120ml brandy

1 clove garlic

1 sprig thyme

2 shallots

1 Cup wild mushrooms

1Tbs venison (or beef) demi glaze

1 Cup cream

Italian parsley

Remove any chain and silver skin from the venison and slice into 3cm medallions. Slice the shallots, peel the garlic and slice the mushrooms. In a pot with a little butter and oil cook the shallots over a moderate heat until browned and softened, set to one side. Pan-fry the mushrooms in a pan in some butter until nicely browned and then set to one side. Wipe out the pan then put back on a high heat. Season the venison with some salt and pepper and fry in the pan with a little oil for 1-2minutes on each side until rare, remove from the pan and rest somewhere warm. Using the same pan put it back on the heat, add the sprig of thyme and the clove of garlic then deglaze with the brandy the reduce until it has burned off. Add the demi glaze, cream, mushroom and shallots and reduce until it is a nice sauce-like consistency. Season and finish with some chopped parsley. Pour over the venison medallions.

Truffled Mash

500g Potato

100g Butter

75ml Cream

Truffle oil to taste

Peel and cut the potatoes into even sized pieces. Place in a pot and cover with cold water and season the water with some salt. Boil until tender. Drain and return back to the pot over a moderate heat to dry out the potatoes. Heat the butter and cream together. Pass the potato through a potato ricer or mouli and then fold in the hot cream and butter. Season and add truffle oil to taste.