2019 KEEN HOME COOK FINALIST: YUI MILES

Braised Spiced Venison with Prunes & Port. Served with Wasabi Coconut Mash, Crispy Onions & Sage

"The main dish I present you is the British food but adding my own Asian twist as I put some coconut milk instead of double cream in to the mash and a little bit of heat from wasabi. Also I add some spices into the stew to enhance the flavour of the dish."

Ingredients

  • 100 -150 g - Big pitted prunes

  • 200ml - Ruby port

  • 2-3 tbsp - Olive oil for frying

  • 450-500 g - Steak leg venison, diced

  • 1-2 tbsp -Plain flour

  • 2 onions

  • 2 garlic cloves

  • 2 large leeks

  • 1.25 litres (1 bag) good quality beef stock

  • Small bunch, fresh thyme sprigs

  • Small bunch, sages

  • 2-3 Bay leaves

  • 2-3 cinnamon sticks

  • 1-2 tsp Ground cumin

  • 2-3 tsp oyster sauce

  • ½ tbsp Worcestershire sauce

 For Mashed potato:

  • 2-3 medium size, Maris piper potatoes

  • Half of medium size, celeriac

  • 1-2 cloves garlic

  • 1 knob of butter

  • 2-3 tsp wasabi

  • 50-75 ml coconut milk

  • 1 small pot of creme fraiche

  • Salt and pepper

 Vegetables:

  • 1 small pack of French green beans

  • 1 pack of baby rainbow carrots

  • 1 knob of butter

  • Salt

 For Crispy onions and sage:

  •  1 onion, sliced into rings

  •  3 tbsp plain flour

  • 6-8 small size, fresh sage leaves

  • Cooking oil for shallow frying

    ​

Method

1. Put the prunes in a bowl with the port and leave to soak.

2. Heat a glug of olive oil in a pressure cooker large.

 

3. Dust the venison with the flour and add the meat to the pressure cooker and stir until meat become brown.

4. Add the onions, garlic and leeks, then cook, stirring, for 5 minutes.

5. Add the port and prunes, oyster sauce, the stock and the thyme+bay leaves+sage+cinnamon sticks+ground cumin, bring to boil, then close the lid turn the heat on high until the knob on top of pressure cooker pop up then low the heat down to medium, time it for about 50 min.
 

6. When ready to serve add the Worcestershire sauce, then taste and season.

 

7. Serve with mashed potato and veggies, and top with the crispy onions and sage.

 

 Mash Potato:


1. Peel and chop potatoes and celeriac.

 

2. Bring water to boil in both saucepans then add potatoes and celeriac in the saucepan separately. Leave it until cooked then add garlic into celeriac saucepan, Drain.

3. Combine potatoes and celeriac together and mash well.

4. Add butter, wasabi, coconut cream and crème fraiche, seasoning well with pepper and salt. Then use the back of a spoon to press the mash through a fine sieve into a bowl.

5. Return the mash to the pan over medium heat, stir well until smooth and creamy.
 

Vegetables:

1. Cut carrot to strips.

2. Cut top and tail of beans.
 

3. Blanched green beans for 5 min the put them in the bowl with a tsp of butter.

4. Blanched the carrots for 1 few min then put them in the bowl with a tsp of butter.
 

Crispy Onions and Sage:

1. Finely chop onion into rings.

2. Toss the onion rings in flour.
 

3. Put cooking oil in the pan, medium heat.

4. Fry the floured onions for about 5 minutes until golden brown. Remove from the pan with a slotted spoon and drain on kitchen paper.

5. Do the same with sages.

 

TeflonDSALogoStrip.jpg
Copyright© 2019 Chemours. Teflon™ is a registered trademark of The Chemours Company FC LLC