Venison and sweet potato mash
Servings: 2
Preparation Time: 15 min
Ingredients
- For the venison
- 2 venison loin steaks (about 180 g each)
- 1 tbsp olive oil
- 1 tsp butter
- Salt & freshly ground black pepper
- 1 sprig fresh rosemary or thyme, or dried
- For the mashed sweet potato
- 2 medium sweet potatoes, peeled & chopped
- 1 tbsp butter
- 1 tbsp 1–2 cream or milk
- Salt & pepper, to taste
- Sauce
- 1 cup frozen cranberries (or black blackberries)
- 2 tbsp sugar (adjust to taste)
- ½ cup orange juice (or water with a squeeze of lemon)
- 1 tsp balsamic vinegar (optional, for depth)
- 1 bay leaf
Make the cranberry sauce
in a small saucepan, combine cranberries, sugar, bayleaf, and orange juice.
Simmer over medium heat until berries burst and the sauce thickens (about 8–10 minutes).
Stir in balsamic vinegar if using. Set aside. You can use this as a chunky sauce, or blended smooth, hot or cold it works well with any game meat.
Prepare the sweet potato mash
Boil sweet potato chunks in salted water until soft (about 15 minutes).
Drain well, then mash with butter, cream/milk, salt, and pepper until smooth. Keep warm. Here you can add some orange zest and lots of black pepper for a more gutsy mash.
Cook the venison
Pat the venison dry, season generously with salt and pepper.
Heat olive oil in a pan over high heat.
Sear the loin 1–2 minutes per side until browned. Add butter and herbs, basting for another 2–3 minutes, with the now herb flavoured butter
Rest the meat for 5 minutes before slicing.
To Serve
Spoon mashed sweet potato onto the plate.
Slice the venison and lay over the mash.
Drizzle cranberry sauce around or over the top.
Enjoy with sautéed greens
Total Cook Time
30 minCooking Temperature
Cooking temperature not available.
Total Servings
2