Herbed Pomme Puree with Game Steaks
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 3.333 cups floury potatoes
- ⅞ cup Red wine
- ⅞ cup Port wine
- 1 ½ cups Game stock
- 1 bay leaf
- 1 Tbsp lingonberry
- 2 Tbsps Oil
- 4 Tbsps butter
- 1 tsp Juniper Berry (gently crushed)
- 1 tsp peppercorns (gently crushed)
- 25 ozs Venison saddle
- ½ cup milk
- 3 Tbsps mixed Fresh herbs (finely chopped)
- Nutmeg
Preparation steps
1.
Steam the potatoes for around 25 min until cooked.
2.
Place the red wine, port, 200 ml stock and the bay leaf in a pot and bring to the boil. Reduce to around one third then remove the bay leaf. Stir in the lingonberries and season with salt and ground black pepper.
3.
Placed the oil, one tbsp butter, juniper berries and peppercorns in a pan. Season the meat with salt and ground black pepper, add to the pan and fry on all sides for a few minutes. Reduce the temperature and fry on a medium heat for about 8 min turning occasionally. Remove the meat from the pan, wrap in aluminium foil and leave to rest.
4.
Deglaze the pan with the remaining stock and bring to the boil. Sieve the red wine sauce and add to the pan. Season with salt and ground black pepper.
5.
Add the milk and one tbsp butter to the potatoes and mash. Add the mixed herbs and season with salt and nutmeg.
6.
Remove the source from the heat and stir in two tbsp of chopped butter. Cut the meat into thick slices and arrange on plates with the mashed potatoes and gravy. Season well with ground black pepper.
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