There's another chance to catch Donal Skehan's Kitchen Hero: Donal's Irish Feast on RTÉ One and here is the recipe for his Glazed Spiced Venison with Forest Mushrooms and Sweet Potato Mash.


Kitchen Hero: Donal's Irish Feast is on RTÉ One tonight, Friday January 15 at 8.30pm and if you miss it, you can catch it on the RTÉ Player here.

For the Venison:

  • 12 x 50 g venison steaks (from the saddle - well trimmed)
  • 1 tsp Crushed black peppercorns
  • 1 tsp Crushed coriander seeds
  • Pinch ground cinnamon
  • Pinch ground ginger
  • 2 tblsp Sunflower oil
  • 25 g Butter
  • 1 Heaped tbsp redcurrant jelly
  • Squeeze of lemon juice

For the Sweet Potato Mash:

  • 500 g Sweet potatoes, peeled and chopped
  • Knob of butter
  • For the Forest Mushrooms:
  • 1 tblsp Sunflower oil
  • Knob of butter
  • 300 g Mixed wild mushrooms, cleaned and trimmed
  • 1 Garlic clove, crushed
  • 1 tblsp Chopped fresh flat-leaf parsley
  • Sea salt and freshly ground black pepper


  1. To marinate the venison, mix the peppercorns with the coriander seeds, cinnamon and ginger.
  2. Rub the spice mixture into the venison steaks, cover with cling film and set aside at room temperature to allow the flavours to develop.
  3. To make the sweet potato mash, steam the sweet potatoes for 10-12 minutes or until tender.
  4. Mash until smooth with the butter and season with salt and pepper. Keep warm.
  5. Meanwhile, cook the spiced venison steaks. Heat a large heavy-based frying pan and add the oil.
  6. Add a single layer of the steaks and cook for 2-3 minutes.
  7. Turn over, then add the butter, redcurrant jelly and lemon juice, swirling the pan to form a glaze.
  8. Allow to cook for another 2-3 minutes until tender, spooning the glaze over the steaks to coat. If necessary keep warm in a low oven. Season with salt.
  9. In a separate frying pan, heat the oil and then tip in the butter.
  10. Once it stops sizzling add the wild mushrooms and season with salt and pepper.
  11. Add the garlic and parsley and sauté for 3-4 minutes or until the mushrooms are just tender.
  12. Arrange the sweet potato mash on warmed serving plates with the glazed spiced venison steaks on top.
  13. Spoon over the forest mushrooms to serve.