Local venison fillet served with herbed mashed potatoes and wild mushroom stroganoff
The run up to Christmas is the perfect time to serve game. Local butchers and supermarkets alike should have good variety for you to choose from throughout November and December, so why not try these two festive favourites from leading local chefs
2 venison fillets
2 slices of streaky bacon
2 medium white potatoes Handful of fresh herbs
1 shallot diced
250g wild mushrooms
A small pot of double cream 1tsp English mustard
1tbsp smoked paprika
1 measure brandy
Wrap the venison fillets in bacon and return to the fridge for an hour.
Prepare mashed potato; peel and quarter the potatoes place in a pan with boiling water and cook until soft. Mash with a knob butter, splash of milk, salt, pepper and a handful of your chosen fresh herbs.
Heat 1 tsp olive oil in a pan and seal the venison fillets. Move to a tray and place in a preheated oven at 200°C for 14 minutes (approx.) depending on size and cooking preference.
In the same pan sauté the mushrooms and diced shallot, add mustard, paprika and brandy. Flame the brandy to burn off the alcohol and add the cream. Reduce to required consistency.
Serve the venison sliced on top of the mashed potatoes and smother in the rich mushrooms.
Stephanie Wright has been with The Coach & Horse for three years, taking on the role of sous chef in early 2019. Originally from Scotland she has trained with many establishments including a cheese farm and smoke houses to a variety of local restaurants. Steph is a great asset to the team with bringing many inspiring ideas.