Shane Osborn: Roast venison with swede and potato gratin infused with pine nuts
“Venison should be cooked at a moderate temperature and served medium rare so that the meat doesn’t dry out. The gratin can be made a day or two in advance.”
Search for similar recipes...
Serves
8
Cooking Time
Prep time 20 mins, cook 2 hrs (plus standing, resting)
|
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
|
|
1
|
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.
|
|
2
|
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.
|
|
3
|
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.
Drink Suggestion Châteauneuf-du-Pape.
RECIPE Shane Osborn
PHOTOGRAPHY Ben Dearnley
STYLING Kirsten Bookallil
DRINK SUGGESTION Max Allen