Ingredients
- Serves 4
- For the venison:
- 12 x 50g venison steaks (from the saddle – well trimmed)
- 1 tsp crushed black peppercorns
- 1 tsp crushed coriander seeds
- Pinch ground cinnamon
- Pinch ground ginger
- 2 tbsp sunflower oil
- 25g butter
- 1 heaped tbsp redcurrant jelly
- Squeeze of lemon juice
- For the sweet potato mash:
- 500g pumpkin, peeled and chopped
- Knob of butter
- For the forest mushrooms:
- 1 tbsp sunflower oil
- Knob of butter
- 300g mixed wild mushrooms, brushed clean and trimmed
- 1 garlic clove, crushed
- 1 tbsp chopped fresh flat-leaf parsley
- Sea salt and freshly ground black pepper
The delicate flavour of the venison is complemented by the gutsy pumpkin mash and sauté of wild mushrooms. Most supermarkets now stock a decent range including chanterelle, oyster, chestnut and if you’re very lucky ceps (porcini) if they’re in season.
To marinate the venison, mix the peppercorns with the coriander seeds, cinnamon and ginger. Rub the spice mixture into the venison steaks, cover with cling film and set aside at room temperature to allow the flavours to develop.
To make the pumpkin mash, steam the pumpkin for 10-12 minutes, or until tender. Mash until smooth with the butter and season with salt and pepper. Keep the mash warm.
Meanwhile, cook the spiced venison steaks. Heat a large heavy-based frying pan and add the oil. Add a single layer of the steaks and cook for two to three minutes. Turn over, then add the butter, redcurrant jelly and lemon juice, swirling the pan to form a glaze. Allow to cook for another two to three minutes, until tender, spooning the glaze over the steaks to coat. If necessary, keep the steaks warm in a low oven. Season with salt.
In a separate frying pan, heat the oil and then tip in the butter. Once it stops sizzling, add the wild mushrooms and season with salt and pepper. Add the garlic and parsley and sauté for three to four minutes, or until the mushrooms are just tender.
Arrange the pumpkin mash on warmed serving plates with the glazed spiced venison steaks on top. Spoon over the forest mushrooms to serve.
