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Venison
with Mountain Pepper Sauce
From the kitchen of Allison Trace, Brooklands
Catering
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This recipe for tender venison
backstrap medallions in an exciting creamy
mountain pepper sauce comes from Allison Trace of Brooklands Catering,
Kingaroy. All of the ingredients are from the South Burnett and the
majority
of the suggested vegetables are grown in the South Burnett at some time
during the year too.
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Ingredients for main
dish:
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6 pieces venison
backstrap
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1 tablespoon mountain
pepper
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3 tablespoons single malt
whiskey
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Salt
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1 teaspoon mountain
pepper
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1 chopped shallot
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1\4 cup cream
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1 tablespoon fresh
chives
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4 tablespoons macadamia
oil
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Suggested vegetables
to accompany main dish:
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3 yellow squash or
zucchini
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2 green squash or
zucchini
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20 snowpeas
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1 large red capsicum
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10 small carrots
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10 asparagus spears
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Method:
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Soak the mountain pepper
in whiskey for 30 minutes.
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Salt and pepper venison.
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Heat oil in saute pan.
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Saute venison quickly about
2 minutes per side or until medium rare, then remove and keep warm.
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Add shallots to pan juices,
cook one minute, then add the pepper and whiskey mix.
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Boil one minute, add the
wine and cook down to a fine glaze.
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Add cream and reduce until
the sauce coats the back of a spoon.
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Add herbs and any meat juices.
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Plate venison and pour the
sauce over it.
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Garnish with fresh herbs
and local native flowers.
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Serve with a medley of steamed
garden fresh vegetables and a hearty Cabernet Sauvignon (recommended wine:
Stuart Range Estates Cabernet Savignon).
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Above: Venison with
Mountain Pepper Sauce
by Allison Trace
of Brooklands Catering,
Kingaroy
Recommended wine:
Stuart Range Estates
Cabernet Sauvignon |
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