ROASTED VENISON HAUNCH STEAK ON SWEET POTATO AND ROSEMARY MASH
“Developed at The Chequers by our head chef Adrian Rowe this dish shows off what’s best about game whilst showing that game dishes don’t always have to be heavy, filling dishes.“
Prep 20 mins
Cook 15 mins
WHAT YOU WILL NEED
- 400g Venison haunch steak from your local butcher
- 2 Sweet potato
- 1 Rosemary sprig
- 1 clove of Garlic
- Salt and pepper to season
- Oil (pomice oil)
- 100ml of red wine
- 2 tsp redcurrant jelly
- 50g of fresh redcurrants
- Seasonal vegetables of your preference
1, Set your oven to 170 °c
2, Peel, cut and boil the sweet potato with rosemary sprigs and garlic and seasoning until the sweet potato is soft then blanch the baby carrots in lots of salted water in a separate pan.
3, Season the venison steak and pan fry for two minutes on each side in a little oil using an ovenproof pan.
4, Transfer to the oven for 4 minutes, adding in the drained carrots to the same pan.
5, Remove the venison from the oven and leave it to rest somewhere warm whilst the carrots and pan juices carry on roasting for 5 minutes
6, Drain the sweet potatoes, remove the rosemary sprigs, mash and keep warm.
7, Remove the carrots from the pan and keep them warm, keeping the juices in the pan.
8, Throw a splash of red wine into the pan juices and add a teaspoon of redcurrant jelly and a few fresh redcurrants, boil it down for a couple of minutes till it becomes thick and glossy, and take off the heat.
9, Spoon the sweet potato mash onto the plate and surround with the carrots.
10, Slice the venison steak on an angle across the grain, place on top of the mash and pour the sauce over.