Venison on Black Rice Pilaf with Cumberland Sauce

Venison on Black Rice Pilaf with Cumberland Sauce

Venison on Black Rice Pilaf with Cumberland Sauce

4 Serves 20 minutes prep 50 minutes cook

Ingredients

600g venison backstrap
1 tbs olive oil
Salt and pepper, to season
40g butter

PILAF
2 tbs olive oil
1 onion, chopped
2 garlic cloves, crushed
100g Swiss brown mushrooms, quartered
100g cup mushrooms, quartered
200g black rice, washed
600ml chicken stock
3 tbs finely chopped parsley, plus extra, to serve
1 tbs thyme leaves
80g chopped pistachios, toasted
35g (¼ cup) craisins

CUMBERLAND SAUCE
1 tbs olive oil
1 eschalot, finely chopped
125ml (½ cup) port
1 orange, zested, juiced
½ lemon, zested
80g blackberry jam
120ml beef stock
1 tbs butter
½ tsp mustard powder
¼ tsp chilli powder
¼ tsp ground ginger

Method

1. To make pilaf, heat oil in a large deep frying pan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until softened but not browned. Stir in mushrooms and cook, stirring occasionally, for 5-6 or minutes or until browned and liquid has been absorbed.
2. Stir in rice and cook, stirring, for 2 minutes. Stir in stock and bring to the boil. Reduce heat to low and simmer, covered and stirring occasionally, for 35-40 minutes or until stock is absorbed and rice is tender.
3. Remove from heat and stir in remaining ingredients.
4. To make sauce, heat oil in a saucepan over medium heat. Add eschalot and cook, stirring, for 3 minutes or until softened. Stir in port and simmer for 3-4 minutes or until reduced by half. Whisk in remaining ingredients and simmer, whisking often, for 6-8 minutes or until thickened and a glossy sauce forms. Strain into a jug. Season.
5. Rub venison all over with oil and season.
6. Preheat a frying pan over medium-high heat. Add venison and cook for 3-4 minutes on each side, adding butter to pan for last few minutes and basting. Transfer venison to a warm plate and set aside, lightly covered with foil, for 5 minutes to rest. Thickly slice.
7. Divide pilaf among serving plates and top with venison. Drizzle over sauce and sprinkle over extra parsley to serve.

Notes

This recipe has been tested.

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