Recipes
Venison cutlet, porcini mushroom dust, maple roasted pumpkin
Recipe by Chef Michael Coughlin
Chefs note: It is very important to not over cook venison. Due to its incredible leanness the key to keeping this meat succulent and tender is by never cooking beyond medium rare and resting the meat for a minimum of 5 minutes in a warm place for the muscles to relax and retain the natural juices when cut into.
For the cutlets:
Slice 6 cutlets from venison frenched rack, place them onto a plate or tray and dust liberally with the porcini dust and allow to sit for 15 minutes. Drizzle with olive oil on both sides then grill on either a ridged griddle pan or on an open BBQ.
Grill the cutlet for about 3 minutes on a moderate heat and then turn over and cook the second side until a medium rare doneness is achieved, remove from the grill and rest for 5 minutes before serving.
For the dust:
Place the porcini mushrooms onto a tray and place into a warm 120 °c oven and allow to dry and crisp for about 30 minutes. Cool the mushrooms and then place all ingredients into a spice/coffee grinder and grind to a coarse dust. Place into an air tight container for storage
For the pumpkin:
Toss the pumpkin in a bowl with the maple syrup, olive oil and seasoning and coat all the slices, Place the onto a baking paper lined tray and bake for 15-20 minutes in a preheated 180°c oven until browned around the edges and tender, keep hot until required.
For the beans:
Steam or plunge the beans into boiling salted water until tender, toss into some melted butter to coat and place aside until required.
For the pan glaze:
Sweat the shallots down in butter in a heavy based no reactive pan, when the shallots begin to caramelize pour on the Madeira wine allow to come to the boil and burn off any alcohol by tilting the pan edge into the gas flame or by using a lighter. When the alcohol has been burnt off pour in the balsamic vinegar and brown meat stock. Reduce the stock to at least half of its original content, correct the seasoning with salt and pepper and reserve aside until required.
Preparation: 30 mins
Time to cook: 30 mins
Ingredients
Venison
6 Venison cutlets @180g
2 tbs Porcini dust
50ml Olive oil
1 cup Dried Porcini mushrooms
1 tbs Peppercorns
1 tsp Fennel seed
2 tsp Rock salt
1 tsp Rosemary, picked leaves
2 tsp Dried garlic flake
Pumpkin
800g Pumpkin, peeled & thin sliced
80ml Maple syrup
30ml Olive oil
To taste Salt & pepper
400g French green beans
50g Butter
Pan Glaze
500ml Venison or beef stock
100ml Madeira wine
60ml Balsamic vinegar
1/2 cup Shallots
30g Butter
To taste Salt & pepper
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