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