Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a Satara salad bowl and server. Offer ends 23 November.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Shane Osborn: Roast venison with swede and potato gratin infused with pine nuts


You'll need

50 gm butter 1 tbsp olive oil 2 pieces venison strip loin (750gm each), trimmed of sinew   Swede and potato gratin 120 gm (¾ cup) pine nuts 500 ml (2 cups) milk 100 ml heavy cream (45% milk fat) 6 garlic cloves, bruised 2 sprigs each of thyme and rosemary 3 large (1.3kg) sebago potatoes, thinly sliced on a mandolin 3 large (1.2kg) swedes, thinly sliced on a mandolin For greasing: butter

Method

  • 01
  • For swede and potato gratin, preheat oven to 180C. Scatter pine nuts evenly over a baking tray and roast until golden (4-5 minutes). Combine one-third of pine nuts with milk, cream, garlic and herbs in a large saucepan and cook over a very low heat until infused (20 minutes). Remove from heat, cover and stand for 30 minutes, then strain (discard solids). Place alternate layers of potato, swede and cream mixture in a buttered 2.5-litre-capacity ovenproof dish, seasoning to taste as you go and finishing with a layer of cream mixture. Cover with foil, bake until cooked through (1½-2 hours). Remove foil, cook until gratin is golden and liquid has evaporated (20-30 minutes). Set aside to rest for 20 minutes and keep warm.
  • 02
  • Heat a large ovenproof frying pan over medium-high heat, add butter and oil, and when foaming add venison, season to taste, cook until golden, turning once (1-2 minutes each side). Transfer to oven, roast to medium-rare (3-5 minutes), cover and rest 10 minutes.
  • 03
  • Thickly slice venison, season to taste, scatter with remaining pine nuts and serve with swede and potato gratin.
This recipe is from the July 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
Win
a double pass to So Frenchy, So Chic!

Win five double passes to So Frenchy, So Chic in Melbourne and Sydney, plus a cheese plate for every winner to enjoy on the day.

Read More
Win
a wine pack from Howard Vineyard!

We have two Howard Vineyard Winemaker's Dozen packs to give away to two lucky winners. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Drink Suggestion

Châteauneuf-du-Pape.

You might also like...

Quick meals

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salads

recipes

Neil Perry: Prawn cocktail

Quick summer meals

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Christmas food gifts

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.