Foodstyle Review Magazine

 

Venison with poached tamarillos

This recipe is inspired by one from the early 19th century called ‘Venison Steak Diane’ where the meat was served with stewed fruits. The ‘Diane’ in the name refers to the Roman God of the hunt, and no relation to the mid 20th century American Steak Diane recipe with its cream-based brandy sauce.


As with the pepper steak recipe in the autumn 2015 issue, we make the sauce separately and in advance. Use fruits that are in season. As we made this for the winter 2015 issue – we had the choice of citrus, persimmon, rhubarb and, of course, tamarillo (or tree tomato).

The venison steak
We have used Silver Fern Farms Haumako Hills Venison Steaks. Each pack has a serving for two, so for four people use two packs. Remove from packaging and rest at room temperature for 10 minutes. Season and cook portions in a hot pan (or BBQ or grill) for three minutes on each side for medium rare. Rest for five minutes before serving – either whole, or cut into thick slices across the grain.

The sauce
Eight tamarillos – blanch them in boiling water and remove skins carefully. Place four to one side for presentaion (one per serving) and leave their storks on. The other four chop into pieces and put to one side. Finely chop one onion and two garlic gloves and sweat in a pan with a little olive oil. Add chopped tamartillos and – 250ml (one cup) beef stock, 100ml red wine, 2 tbsp red currant jelly, 50ml balsamic vinegar, 1tbsp coriander seeds, 1 star anise, and 1 cinnamon stick. Season well with salt and pepper. Bring to a boil and simmer for 15 minutes. Strain and place back in the saucepan and reduce until a syrupy consistency. Taste again at this stage – the sauce may need more sugar, depending on the acidity of the fruit.


Blue cheese polenta cake
Polenta goes a long way and we only need four small cakes for this dish so we scaled down the ingredients from the instructions on the back of the packet. Even this amount of polenta will leave you with plenty of left-overs.

Start with 500mls of chicken stock and bring to a simmer. Add 1 onion and three garlic cloves (finely chopped sautéed), 50gm of crumbled blue cheese and season with salt and pepper

Gradulaly add 250 grams of polenta to avoid lumping and cook mixture for 10 minutes while stiring constantly as it firms. Take out of pot while hot and press the mixture onto a baking tray on top of baking paper. Bake in the oven for 15 minutes at 180 degrees C. Take mixture out of oven and stamp out four small rounds. Fry these rounds golden on both sides and put aside while you cook the venison.

Cook the venison
Sprinkle the steaks on both sides with the salt and pepper. In a large skillet or cast-iron pan brown steaks over high heat on both sides for three minutes per side. Transfer the steaks to a plate and set aside, lightly covered with foil.

Reheat the tamarillo sauce with the whole tamarillo; crumble 50g of blue cheese over the top of the polenta cakes and place under a grill to melt the cheese.

To serve
Position polenta cake, cut venison steaks to whatever size you want (or leave whole), carefully spoon out the whole poached tamarillo from the hot sauce and position on the plate, and, finally, pour the hot sauce in whatever school of plate sourcing you are currently following.



     

Winter 2015

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