Pan Fried Venison, Brussels Sprouts & Wild Mushrooms Print

Roast Loin of Venison with Brussel Sprouts, Venison Sausage, Wild Girolle Mushrooms, and Toasted Hazelnuts

Pan-Fried Venison, Brussel Sprouts, Venison Salami, Wild Mushrooms, and Toasted Hazelnuts

Makes 4 servings

Ingredients

For the Venison

  • 800g venison loin, cut into 4x200g portions
  • 1x teaspoon of rapeseed oil
  • ½ tsp cayenne pepper
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ¼ tsp freshly ground black pepper
  • ¼ tsp muscovado sugar

For the Brussels Sprouts

  • 125g hazelnuts
  • 400g venison salami (standard salami or chorizo will do fine)
  • 500g wild mushrooms (preferably Chanterelle’s)
  • 3 tbsp rapeseed oil
  • 2 garlic cloves, crushed
  • 2 tsp fresh thyme leaves
  • Sea salt and freshly ground black pepper
  • 1 tbsp sherry vinegar
  • 20g butter

 

Method

  1. Place a heavy-based frying pan on a high heat.
  2. Mix the cayenne pepper, coriander, cumin, black pepper and sugar into a bowl.
  3. Pat dry the venison loin and season well with the spice mix.
  4. Add rapeseed oil to the pan and sear the venison, making sure it gets an even browning all the way around.
  5. Once the venison is browned, reduce the heat and keep turning every 2 minutes, for about 8-9 minutes. Once cooked, remove from the pan and allow to rest for about 5 minutes.
  6. While the venison is cooking, toast the hazelnuts on a dry pan over a medium heat for 5-8 minutes, tossing occasionally until fragrant and slightly darkened. Allow to cool and coarsely chop.
  7. Cook the salami on a dry pan over a medium to high heat, stirring occasionally, until the fat starts to render and the salami is crisp, about 5 minutes. Transfer the salami to a small bowl and wipe the pan clean.
  8. Heat the oil in the same pan over a medium to high heat and add the mushrooms. Cook until golden brown. Next, add the garlic and thyme, and cook for about 1 minute, stirring occasionally, until the garlic is golden brown.
  9. Working in batches, add the Brussels sprout leaves and butter, tossing and letting them wilt slightly before adding more. Season with salt and pepper. Cook for 8 minutes.
  10. Remove from the heat and add in the vinegar, hazelnuts, and salami. Toss to combine and arrange on a plate along with the venison steaks. 

 

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