“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.”
- 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
- 1For 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.
- 2Heat 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.
- 3Thickly 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 .
Drink Suggestion: Châteauneuf-du-Pape. Drink suggestion by Max Allen