Venison with Whitestone Windsor Blue and mushroom sauce
( SERVES 2 )
|300 g||Venison denver legs|
|1 handful||Peppercorns, crushed, a mix of black and white ones|
|1||Garlic clove, crushed|
|2||Spring onions, chopped|
|300 g||Mushrooms, mixed, sliced|
|1 Tbsp||Olive oil|
|1 splash||Martini Rosso, or red wine|
|½ cup||Chicken stock, or water|
|100 g||Blue cheese, we used Whitestone Windsor Blue|
|1 handful||Chives, small, chopped|
- Liberally coat a 300g denver leg of venison in crushed black and white peppercorns and rest to come to room temperature.
- Preheat oven to 200C. Gently saute garlic, spring onions and mushrooms in olive oil until soft. Add butter and flour and cook for a couple of minutes. Add a good splash of Martini Rosso or red wine, chicken stock or water and simmer the sauce until it lightly thickens. Season to taste and set aside.
- Salt the venison, sear each side in a hot frying pan until coloured, then roast in the oven for 5-10 minutes (depending on how rare you like it). Set aside to rest for 5 minutes.
- To serve, reheat the mushroom sauce and melt in blue cheese. Add a small handful of chopped chives, and serve alongside sliced venison. Serves 2-4