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.
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