VENISON BACK STEAK WITH BERRY SAUCE

Preparation	1h 15'
Difficulty	Medium
Game	Deer
Calories	400 - 500
Activity	Running M 40', F 55'
People	4
Wine pairing	Suvereto Merlot DOCG

Ingredients

N 4 venison back steaks
N ½ potato
N ½ orange kumara
G 250 frozen peas
G 7,5 turmeric
G 20 butter
G 5 salt
G 5 pepper
mL 10 milk
Nutmeg to taste
Extra virgin olive oil to taste

For the berry sauce

G 380 fresh or frozen berries
G 115 (½ cup) balsamic vinegar
G 150 (¾ cup) white sugar
G 60 (¼ cup) apple cider vinegar
N 1 lemon
N 3 cloves
N 2 star anise
Rosemary or thyme to taste

Kcal 443*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Preheat the oven to 180° C (356° F).
Peel the potato and orange kumara. Cut into small cubes and place into a pot. Cover with water, add a pinch of salt and bring to the boil. Continue to boil until potato and kumara are fork tender – this is when you can easily poke a fork through a whole cube. Once tender, mash adding a knob of butter and a splash of milk. Use a fork to whip the mash once it’s mashed to get a smooth finish.
Dry off surface of back steak with paper towels and make sure all sinew is removed. Combine salt, pepper, nutmeg in small bowl. Sprinkle the mix all over back steak. You can pour spice mix on a board and rub back steak through the spice mix.
Heat a pan on high. Add a Tbs of extra virgin olive oil. Once hot, place back steak into pan to sear, turning every 30” or so to make sure all sides are seared. Then place back steak in oven proof dish and cook in the preheat oven for 4-5’.
Remove from oven, place back steak on a board and allow to rest for 5-10’ before slicing. Should be medium rare and pink in the middle.
Boil the frozen peas for 1’. Remove and add to a juice extractor or immersion blender. If you don’t have one of these just use a fork and mash. Add a knob of butter and a splash of milk. Blend gently. Do not blend into a paste. Will only need to pulse blend the peas once or twice.
To make the sauce – combine berries, sugar, vinegar, zest, juice, cloves and anise in a pan, and bring to boil. Add an optional pinch of salt.
After about 5’ of boiling, you should be able to ‘smash’ the berries on the side of the saucepan using a wooden spoon. Continue rapidly simmering sauce a further 5-10’ to thicken.
Spoon mash into the centre of a bowl, place turmeric back steak on top of the mash. Add some mushy peas on the side and then spoon over the rich and sweet berry sauce all over the steak and around the side of the bowl.
Finish by seasoning the dish with salt and pepper and a sprig of rosemary or thyme on the side.

VENISON BACK STEAK WITH BERRY SAUCE

Ingredients

Preparation

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