This venison dish is rich, warming, and easy to prepare. Tender venison rump is paired with a creamy coconut leek and mushroom sauce, enhanced with Worcestershire and balsamic vinegar. Served alongside roasted kumara, it’s a perfect blend of earthy, savory, and slightly sweet flavors. Ideal for a special dinner or a comforting meal to impress.
Ingredients
- 300 g venison rump steaks (approximately 150g each)
- 1 leek, finely sliced
- 4 portobello mushrooms, chopped
- 2 garlic cloves, minced
- 3 tbsp olive oil
- 4 dashes Worcestershire sauce
- 4 dashes balsamic vinegar
- 2/3 can coconut cream
- 1 wedge of butter (about 10g)
- 1 tbsp fresh parsley, chopped
- 1 salt & pepper to taste
- 2 medium kumara (sweet potatoes), peeled and diced
Instructions
Roasted Kumara
- Preheat the oven to 200°C (390°F).
- Toss the diced kumara with olive oil, salt, and pepper. Spread evenly on a baking tray.
- Roast for 25–30 minutes, turning halfway through, until golden and tender.
Coconut Creamed Leeks and Mushrooms:
- Heat olive oil or butter in a pan over medium heat. Add the leeks, mushrooms, and garlic. Cook slowly, stirring occasionally, until the vegetables are soft and fragrant (about 8–10 minutes).
- Add Worcestershire sauce, balsamic vinegar, and a generous pinch of salt and pepper. Stir well.
- Pour in the coconut cream and lower the heat to a simmer. Let it bubble gently for 10 minutes, allowing the sauce to thicken slightly.
- Stir in the small wedge of butter and fresh parsley. Taste and adjust seasoning as needed. Remove from heat and set aside.
Venison:
- Pat the venison rump steaks dry with a paper towel. Season both sides generously with salt and pepper.
- Heat olive oil in a pan (or on a bbq) over high heat. Sear the venison for 2–4 minutes on each side, depending on your preferred doneness (medium-rare is recommended).
- Let the steaks rest for 5 minutes before slicing.
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!
Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
