with Truffle Mash and Mushroom Red Wine Sauce

Henry and Anna's Venison

Prep time: 30 mins
Cook time: 1 hour
Serves: 4


4 x 180g venison fillets 

1 tbs olive oil

30g butter, chopped

Steamed green beans and asparagus, to serve

Red Wine Sauce

10g dried porcini mushrooms, soaked in hot water for 10 minutes

250ml (1 cup) hot water

1 tbs olive oil

6 shallots, chopped

150g Swiss brown mushrooms, sliced

600ml red wine 

80ml (1/3 cup) madeira

80ml (1/3 cup) balsamic vinegar

1 bay leaf

1 thyme sprig

500ml (2 cups) beef stock

Truffle Mash

100ml thickened cream

50g butter, chopped

60g black truffle, grated 

1kg potatoes


1. To make sauce, drain mushrooms, reserving soaking water. Finely chop mushrooms. 

2. Heat oil in a large saucepan over medium heat. Add shallots and cook, stirring, for 5 minutes or until lightly browned. Add Swiss brown mushrooms and chopped porcini mushrooms and cook for 6-8 minutes or until softened. Stir in reserved soaking water and remaining ingredients. Bring to the boil. Simmer for 30 minutes over medium-low heat until reduced by two-thirds. Strain mixture through a fine sieve, reserving solids. Remove and discard bay leaf and thyme stalks. Set aside for 15 minutes to cool. Transfer mushrooms to a blender and blend until smooth. Return sauce and mushrooms to a saucepan and over low heat and stir to combine. Season. 

3. To make mash, place cream and butter in a saucepan over low heat and stir until hot. Remove from heat and stir in truffle. Set aside to infuse. 

4. Place potatoes in large saucepan of cold salted water. Bring to a gentle boil. Boil until tender. Drain and allow steam to evaporate. Discard potato skin, then pass potatoes through a ricer. Add cream mixture and beat with a wooden spoon to combine. Season. 

5. Bring venison to room temperature and rub all over with oil. Season. 

6. Preheat oven to 180C.

7. Preheat a frying pan over medium-high heat. Add venison and cook, turning and adding butter halfway and basting continuously, until browned and caramelised all over. Transfer to the oven and cook for 5-6 minutes or until cooked to your liking. Transfer to a warm plate and stand, lightly covered with foil, for 10 minutes to rest. Slice thickly.

8. Divide venison, mash and vegetables among serving plates and spoon with sauce to serve.