Cameron’s horopito crusted venison with herbed purple potatoes

Cameron Petley, of Masterchef fame, creates a special venison dish for the Heart Foundation

Visual of venison and purple potatoes
SERVES 2
TIME TO MAKE 1 - 2 hours
MEAL TYPE Dinner
SERVES 2
TIME TO MAKE 1 - 2 hours
MEAL TYPE Dinner

Method

  1. Pre-heat oven to 180ºC
  2. Mix together brown sugar and horopito and generously rub into the steak, cover with glad wrap and chill for 30 minutes. Take out from the fridge and sear in a hot pan lightly coated with oil for 2 minutes either side.  Place in a preheated oven for 10-15 mins or until medium, take out and let rest, keeping it warm
  3. Put potatoes into boiling water and cook until just tender drain and smash.  In a fryingpan sauté red onion and garlic until soft, add rosemary, thyme, potatoes and olive oil and cook for a further few minutes.  Set aside
  4. Into a pan put jam and sherry vinegar.  Simmer gently, add margarine to thicken slightly, then add berries
  5. Place potatoes in the middle of a plate, slice the venison and place on top, spoon over sauce and serve

Tip

Venison backstraps can be hard to find, unless you know someone who hunts deer.  An alternative is to use venison medallions.

  • 200 g
    venison back-strap steak
  • 1 tbsp
    horopito seasoning, or cracked black pepper
  • 2 tbsp
    brown sugar
  • small purple potato
  • 2 cloves
    garlic, finely chopped
  • red onion, finely sliced
  • 2 sprigs
    rosemary, finely chopped
  • 1 sprig
    thyme, finely chopped
  • 2 tbsp
    canola oil
  • 2 tbsp
    blackberry jam
  • 2 tbsp
    sherry vinegar
  • 1 tbsp
    margarine
  • 10 
    fresh black berries, garnish
Per serve
  • Energy
    2400kJ
  • Total Fat
    23g
  • Saturated Fat
    3.6g
  • Total Carbohydrate
    52g
  • Dietary Fibre
    9g
  • Sodium
    123mg

Method

  1. Pre-heat oven to 180ºC
  2. Mix together brown sugar and horopito and generously rub into the steak, cover with glad wrap and chill for 30 minutes. Take out from the fridge and sear in a hot pan lightly coated with oil for 2 minutes either side.  Place in a preheated oven for 10-15 mins or until medium, take out and let rest, keeping it warm
  3. Put potatoes into boiling water and cook until just tender drain and smash.  In a fryingpan sauté red onion and garlic until soft, add rosemary, thyme, potatoes and olive oil and cook for a further few minutes.  Set aside
  4. Into a pan put jam and sherry vinegar.  Simmer gently, add margarine to thicken slightly, then add berries
  5. Place potatoes in the middle of a plate, slice the venison and place on top, spoon over sauce and serve

Tip

Venison backstraps can be hard to find, unless you know someone who hunts deer.  An alternative is to use venison medallions.