Venison with mulberry jus

Venison is a very lean meat and doesn't need to be cooked long or it will become tough and unpleasant to eat.

• serves

  2

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Mid

Stream free On Demand

Episode 6

episode • Khanh Ong's Wild Food • 

documentary • 

43m

PG

episode • Khanh Ong's Wild Food • 

documentary • 

43m

PG

Ingredients

• 500 ml low sodium beef stock
• 1 tsp Dijon mustard
• 50 g oyster mushrooms
• 70 g sugar
• 80 ml apple cider vinegar
• 2 tbsp olive oil
• ½  brown onion, finely chopped
• 6 swamp dock or silver beet leaves
• 300 g venison back strap
• 2 tbsp mulberry jam
• 1 tsp Worcestershire sauce
• 1 ½ tbsp unsalted butter
• 1 orange, segmented
• Dried flowers, for garnish

Pickling time: 20 minutes

Instructions

1. For the jus, in a small pot on medium high heat add beef stock and Dijon mustard. Reduce until liquid is at 50% of its original volume, about 10 minutes.
2. Meanwhile, in a large bowl add oyster mushrooms, sugar and 60 ml of the apple cider vinegar and mix well. Leave to pickle for 20 minutes.
3. In a frying pan add 1 tbsp of olive oil, brown onion and swamp dock and cook on medium low for 6-8 minutes until softened. Season with 10 g of sugar and a large pinch of salt.
4. Preheat a charcoal grill or grill pan. Coat venison with 1 tbsp of olive oil and a generous dusting of salt. Place venison onto a charcoal grill for 2-3 minutes on each side. Set aside to rest.
5. Add mulberry and Worcestershire sauce into the beef stock with 20 ml of apple cider vinegar and reduce again by ½. Add in butter and mix well, taste and season with salt as needed.
6. To serve, slice venison to bite sized pieces. Plate onion and greens with venison over the top, add pickled mushrooms, orange segments and jus.

 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 6

episode • Khanh Ong's Wild Food • 

documentary • 

43m

PG

episode • Khanh Ong's Wild Food • 

documentary • 

43m

PG