Experience a luxurious dining experience at home with this Venison and Truffle Mushroom Sauce with Garlicky Cabbage and Mash recipe. This dish combines the robust taste of venison with the earthy flavours of truffle and mushroom, promising a dining experience that’s both indulgent and satisfying.
The star of this dish is the venison, cooked until it’s tender and bursting with flavour. The venison is served with a truffle mushroom sauce, which adds a delightful depth of flavour to the meat.
Adding a touch of comfort to the dish is the mash. This mash, made with creamy potatoes and a touch of butter, offers a comforting taste that pairs well with the robust venison.
To balance out the richness of the dish, the recipe includes a serving of garlicky cabbage. The cabbage, sautéed until it’s tender and aromatic, adds a refreshing contrast to the meal.
This Venison and Truffle Mushroom Sauce with Garlicky Cabbage and Mash recipe is an excellent choice for those nights when you want a meal that’s luxurious, quick, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for someone special.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a saucepan, cutting board, knife, peeler, garlic press, frying pan and a potato masher.
Venison and Truffle Mushroom Sauce with Garlicky Cabbage and Mash
Print RecipeIngredients
- 450g Potatoes
- 3 Garlic Cloves
- 1 Sweetheart Cabbage
- 1 Spring Onion
- 2 Venison Leg Steaks
- 120g Sliced Mushrooms
- 10g Chicken Stock Paste
- 75g Soured Cream
- Truffle Zest
- 75ml Water for the Sauce
Instructions
Step 1: Preparation
Preheat your oven to 200°C. Start by boiling a large saucepan of water with 0.5 tsp of salt for the potatoes. Peel and cut the potatoes into 2cm chunks. Peel one garlic clove per person and set aside, then peel and grate the remaining garlic. Halve the cabbage lengthways, remove and discard the tough core, then finely slice. Trim and thinly slice the spring onion.
Step 2: Cook the Potatoes
Once the water is boiling, add the potatoes and whole garlic cloves. Cook until a knife can easily pierce through the potatoes, which should take about 15-20 minutes. Meanwhile, heat a drizzle of oil in a large frying pan over medium-high heat. Add the cabbage, season with salt and pepper, and fry until it softens and slightly chars, about 4-5 minutes. Add the grated garlic and cook for another minute, then remove the pan from the heat.
Step 3: Cook the Venison
In the meantime, heat a frying pan over medium-high heat. Season the venison steaks with salt and pepper, drizzle a bit of oil over the meat, and rub it in. Once the pan is hot, brown the meat for 1 minute on all sides. Lower the heat slightly and cook for another 2-3 minutes on each side. Venison is best served rare, but if you prefer it more well done, cook for an additional 2 minutes on each side. After cooking, let the steaks rest on a board loosely covered with foil.
Step 4: Prepare the Mash
After the potatoes are cooked, drain them in a colander and return them to the pan. Add a knob of butter and a splash of milk, then mash until smooth. Season with salt and pepper, and stir in half of the spring onion. Cover with a lid to keep warm.
Step 5: Prepare the Sauce
Once the venison is resting, return your pan to medium-high heat and add a drizzle of oil if needed. Add the mushrooms and stir-fry until they turn golden, about 3-4 minutes. Add the water and chicken stock paste, bring to a boil, and simmer until the liquid is reduced by half, about 1-2 minutes. Stir in the soured cream, bring to a boil, then remove from the heat. Season with salt and pepper if needed.
Step 6: Serve the Dish
Add the truffle zest to the pan with the creamy mushrooms and stir to combine. Reheat the cabbage and mash if necessary. Thinly slice the venison and place it on a plate, adding any resting juices to the sauce. If the sauce is too thick, add a splash of water and reheat until it’s piping hot. Serve the venison with the mash and cabbage on the side, and spoon the mushroom sauce over the top. Sprinkle the remaining spring onion over the dish and enjoy!
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