Seared venison with creamy mash and boysenberry sauce
Nutrition Info.(per serve)
- 480g venison medallions
- 4-5 potatoes, scrubbed and cut into even pieces
- 2 cups cauliflower, cut into florets
- 1/2 cup red wine
- 425g can of boysenberries, drained (reserve 1/4 cup syrup)
- 2 teaspoon oil
- 6 cups dark green leafy vegetables (kale, spinach, silver beet), roughly chopped
- 1 teaspoon crushed garlic
- 2 tablespoons reduced-fat sour cream
- salt and pepper
Total fat 6g
Saturated fat 2g
Dietary fibre 8g
1 Season venison with salt and pepper and set aside. Place potatoes and cauliflower in a medium-sized pot and cover with water. Boil until tender (about 20 minutes) and remove from heat. Meanwhile, add wine, boysenberries and 1/4 cup of the syrup to a small saucepan and bring to the boil. Turn temperature down and simmer until sauce thickens (about 10 minutes), set aside.
2 Heat 2 teaspoons oil in a large frying pan on a medium-high heat. Cook venison for 2–3 minutes on each side, until meat is browned but still medium-rare (take care not to overcook as venison is low in fat and best served this way). Set aside to rest.
3 Meanwhile, place greens in the same frying pan with the garlic and a good amount of pepper. Place a lid over the pan and cook the greens for a couple of minutes until wilted.
4 Add sour cream to potatoes and cauliflower, mash or blend until smooth. Season with salt and pepper. Place venison on the mash with plenty of wilted greens. Top with the boysenberry sauce and serve with chopped parsley and ground black pepper.
Make it gluten free: Check reduced-fat sour cream is gluten free.