South Burnett Cuisine > Recipes > Venison With Mountain Pepper Sauce
   
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Venison with Mountain Pepper Sauce
     From the kitchen of Allison Trace, Brooklands Catering

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.

 
Ingredients for main dish:
  • 6 pieces venison backstrap
  • 1 tablespoon mountain pepper
  • 3 tablespoons single malt whiskey
  • Salt
  • 1 teaspoon mountain pepper
  • 1 chopped shallot
  • 1\4 cup cream
  • 1 tablespoon fresh chives
  • 4 tablespoons macadamia oil
Suggested vegetables
to accompany main dish:
  • 3 yellow squash or zucchini
  • 2 green squash or zucchini
  • 20 snowpeas
  • 1 large red capsicum
  • 10 small carrots
  • 10 asparagus spears

 
Method:
  • Soak the mountain pepper in whiskey for 30 minutes.
  • Salt and pepper venison.
  • Heat oil in saute pan.
  • Saute venison quickly about 2 minutes per side or until medium rare, then remove and keep warm.
  • Add shallots to pan juices, cook one minute, then add the pepper and whiskey mix.
  • Boil one minute, add the wine and cook down to a fine glaze.
  • Add cream and reduce until the sauce coats the back of a spoon.
  • Add herbs and any meat juices.
  • Plate venison and pour the sauce over it.
  • Garnish with fresh herbs and local native flowers.
  • Serve with a medley of steamed garden fresh vegetables and a hearty Cabernet Sauvignon (recommended wine: Stuart Range Estates Cabernet Savignon).

Venison with Mountain Pepper Sauce

Above: Venison with
Mountain Pepper Sauce
by Allison Trace
of Brooklands Catering,
Kingaroy

Recommended wine:
Stuart Range Estates
Cabernet Sauvignon

 

 
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