This week’s recipe comes from Discover The World Marketing & Hurtigruten.
Ingredients
• 400g Venison fillets
• 150g Yellow Capsicum
• 150g Red Capsicum
• 80g Spring Onions
• 200g Broccoli
• 500ml Blueberry Juice
• 2 x Pears
• 1tsp Sugar
(Sauce)
• Blueberry Juice
• 200ml beef stock
• 50g Goats Cheese
• 1 x Brown Onion
• 300g ‘Champignon’ Mushroom
• 50ml Sour Cream
• Cream to taste
• Plain Flour (if required)
(Duchesse Potato)
• 1.5kg Yukon Potatoes
• ¼ cup Thickened Cream
• 20g Butter
• 1 Egg
Preparation
Place peeled pears into large saucepan
together with the blueberry juice and sugar.
Let simmer for approximately 3 hours until
pears have absorbed the juice. Slice pears
before serving.
Duchesse Potatoes: Place diced potatoes
in boiling water for 20 minutes until tender.
Drain in colander. Add egg yolk, butter and
cream and mash until smooth. Once cooled
place potato mixture in piping bag with large
star point and pipe onto baking sheet. Bake
at 180⁰C until golden brown.
Sauce: Combine beef stock, sour cream and
cream and simmer on low heat. Fry thinly
sliced champignon mushrooms and diced
onion then add to stock. Add goat’s cheese
and stir until cheese melts. Add flour if
required to thicken consistency.
Venison: Heat large frying pan with 1
tablespoon of oil until very hot. Sear fillets
for 1½ minutes on each side until medium
rare. Allow to stand for a few minutes then
cover in foil to keep warm.
Vegetables: Cut red and yellow capsicum
into various shapes and sauté together with
diced spring onions. Blanch the broccoli
florets.
Ready to serve!