Bek and Ash - Venison
on Black Rice Pilaf with Cumberland Sauce
Prep time: 20 mins Cook time: 50 mins Serves: 4
600g venison backstrap
1 tbs olive oil
Salt and pepper, to season
2 tbs olive oil
1 onion, chopped
2 garlic cloves, crushed
100g Swiss brown mushrooms, quartered
100g cup mushrooms, quartered
200g black rice, washed
600ml chicken stock
3 tbs finely chopped parsley, plus extra, to serve
1 tbs thyme leaves
80g chopped pistachios, toasted
1 tbs olive oil
1 shallot, finely chopped
1 orange, zested, juiced
1/2 lemon, zested
80g blackberry jam
120ml beef stock
1/2 tsp mustard powder
1/4 tsp chilli powder
1/4 tsp ground ginger
- To make pilaf, heat oil in a large deep frying pan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until softened but not browned. Stir in mushrooms and cook, stirring occasionally, for 5-6 or minutes or until browned and liquid has been absorbed.
- Stir in rice and cook, stirring, for 2 minutes. Stir in stock and bring to the boil. Reduce heat to low and simmer, covered and stirring occasionally, for 35-40 minutes or until stock is absorbed and rice is tender.
- Remove from heat and stir in remaining ingredients.
- o make sauce, heat oil in a saucepan over medium heat. Add eschalot and cook, stirring, for 3 minutes or until softened. Stir in port and simmer for 3-4 minutes or until reduced by half. Whisk in remaining ingredients and simmer, whisking often, for 6-8 minutes or until thickened and a glossy sauce forms. Strain into a jug. Season.
- Rub venison all over with oil and season.
- Preheat a frying pan over medium-high heat. Add venison and cook for 3-4 minutes on each side, adding butter to pan for last few minutes and basting. Transfer venison to a warm plate and set aside, lightly covered with foil, for 5 minutes to rest. Thickly slice.
- Divide pilaf among serving plates and top with venison. Drizzle over sauce and sprinkle over extra parsley to serve.