Venison with sweet potato mash & pepper gravy
A fabulous winter warmer meal!
4 venison
fillets (approx 200g each)
1 tsp Rosemary,
finely chopped
2 garlic
cloves, crushed
1 tsp
cracked black pepper
2 tbs olive
oil
Sweet potato mash
750g sweet
potato
1 tbs
butter
Milk
Pepper gravy
2 tbs plain
flour
2 cups milk
2 tbs
butter
1 tsp fresh
black cracked pepper
Salt to
taste
In a bowl,
combine olive oil, rosemary, garlic and cracked black pepper and marinate
venison fillets for an hour minimum (best if you can marinate for longer). Set
aside.
Peel and
chop sweet potato and put in to lightly salted boiling water, continue to boil
for 10-15 minutes or until tender. Drain and mash with butter, milk and a pinch
of salt.
Heat BBQ or
pan to high, spray lightly with olive oil spray, and sear fillets for approx 5
minutes on each side (depending on thickness of meat, but for best results, cook to
medium rare). Remove from heat, wrap lightly in foil and allow to rest for
approx 5 minutes.
In the same
pan, whisk flour and milk together, add butter, pepper and salt. Cook on medium
heat until thickened, lower heat, simmer for 10 minutes.
Slice
fillets across the grain, serve on top of sweet potato mash and drizzle with
pepper gravy. (or serve fillets whole).
serves 4