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Parmesan Crusted Venison Backstrap with Butternut Pumpkin and Blackberry Jus
Recipe by Josh Perry
Try Parmesan Crusted Venison Backstrap with Butternut Pumpkin and Blackberry Jus.
- Steps
- Ingredients
Ingredients
Blackberry Jus
Butternut Pumpkin
Parmesan Crusted Venison Backstrap
Crispy Shallots
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Steps
- Preheat oven to 180°C. Line a baking tray.
- Heat oil in deep fryer to 150°C.
- To make the Jus, heat oil in a medium saucepan on a medium-high heat. Dice the onion, carrot and celery. Add to the saucepan and sauté for 3-5 minutes or until vegetables start to soften. Chop the chicken wings into pieces and add with the peppercorns and garlic. Cook until the chicken starts to brown and caramelise.
- Add chicken stock and blackberries and leave to cook on a medium heat for 40-50 minutes, until reduced by half.
- Strain stock into another saucepan and put back onto medium heat to reduce again by half before whisking the butter to finish. Keep warm until ready to serve.
- For the Butternut Pumpkin, bring a medium saucepan of water to the boil. Peel the pumpkin and chop into 2cm cubes. Place 300gm of the pumpkin into the boil water and cook for 10 minutes or until completely tender.
- Strain pumpkin and add to the cannister of a stick mixer with butter. Season well with salt and pepper and blitz until smooth. Place into piping bag, ready to serve.
- Meanwhile, place the remaining pumpkin on the baking tray and toss with grapeseed oil. Place in oven for 15 minutes or until tender, tossing part way through to ensure all sides are browned. Set aside until serving.
- For the Parmesan Crusted Venison Backstrap, grate parmesan cheese and mix with panko crumbs. Place on a baking tray and cook for 10 minutes, until golden brown. Place panko and parmesan into food processor and blitz until fine, but not powder-like. Place back onto the tray and set aside to roll cooked venison.
- Meanwhile, cut the silver skin off the venison and portion in half. Coat in grapeseed oil and season well with salt and pepper.
- Heat an oven-proof grill pan to a high heat and sear the venison on all the sides to contain the flavours. Add butter and baste the backstrap. Remove from heat and insert a meat probe in one piece. Place in the oven and cook until it reaches an internal temp of 53°C then remove and let rest for 10 minutes.
- Roll the venison pieces in the parmesan mixture to coat the outside then slice into thirds.
- Finely slice shallot into rounds and place in a bowl with flour. Toss to combine and deep fry for 3 minutes or until golden and crispy.
- To serve, place 3 pieces of the venison in the middle of the plate then place the pumpkin pieces around the underside and pipe the pumpkin purée in between. Finish by placing crispy shallots on the pumpkin pieces and serve the jus in a jug.
