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Venison fillet with mushrooms, smoked beetroot and horseradish

Serves   1
Prep time: 45 mins
Cooking time: 45 mins
Venison

Ingredients

Method

Ingredients

Venison fillet

  • 1 Venison fillet
  • 1 Garlic clove

Mushrooms

  • 2x Field mushrooms
  • 2 Thyme sprigs
  • 2Tbsp Olive oil

Horseradish Crème Fraiche

  • 2Tbsp Grated fresh horseradish
  • 1 Cup Crème fraiche

Beetroot

  • Baby golden beetroot

Beetroot Gel

  • 2 Beetroot, juiced to obtain 500ml
  • 1 Star anise
  • 3 Cloves
  • 0.5tsp All spice
  • 1tsp Honey
  • 1tsp Chardonnay vinegar
  • 1tsp Agar

Method

Venison

  1. Remove venison from the fridge so it can rise to room temperature. This will help with the cooking and ensure that it cooks evenly. 
  2. Season the meat and set aside
  3. Preheat a pan with oil. Carefully place Venison in the pan with some thyme. 
  4. Achieve a golden colour on each side of the fillet and set aside to rest. You want it to be rare.

Mushrooms

  1. Preheat oven to 150℃. 
  2. Slice the field mushroom thinly, toss with olive oil, salt and pepper and spread over grease proof paper in a single thin layer.
  3. Place in oven at approximately 150℃ to dehydrate the mushrooms for this should take approximately 40 minutes.

Smoked Beetroot

  1. Place the baby beetroot in salted water and bring to a simmer. 
  2. Once it becomes soft, strain and set side. 
  3. Peel and dress with olive oil. 
  4. Use a smoking gun to smoke the beetroot lightly. Season and set aside.

Beetroot Gel

  1. Juice the purple beetroot so that you have around 500ml.
  2. Pour the juice into a pot with star anise, cloves and whole allspice.
  3. Bring to a simmer for 10 minutes to infuse flavours. 
  4. Pour out 200ml and add Agar (1gm) and continue to simmer for 8 minutes. 
  5. Add honey and vinegar. Adjust seasoning.
  6. Remove and pour on dish to chill in fridge/freezer

Horseradish Crème Fraiche

  1. Grate your fresh horseradish and place that in the crème fraiche to seep for as long as possible. Adjust seasoning and set aside.