Mushroom stuffed first light venison shortloin wrapped in bacon, served with cauliflower creme, honey baked pumpkin and garden beets
Recipe by Marc Soper
- 1 x piece at approximately 550g Venison short loin
- Mushroom Mixture (see recipe below)
- 7-8 long pieces thin cut Streaky bacon
Mushroom Mixture Ingredients:
- 5 medium Field mushrooms, chopped fine
- 2 medium shallots, peeled and chopped fine
- 4 cloves Garlic, peeled and chopped fine
- 2 Tbsp Olive oil
- 2 Tbsp Parsley, chopped
- Flaky Salt and cracked pepper as required
Mushroom Mixture Method:
Heat oil in a saucepan, add shallot and garlic and cook 3-4 minutes on medium-high until soft. Add mushrooms and continue cooking, season a little at this point. Cook until mushrooms are very soft and mixture starts to dry up, add parsley, mix in. Taste and season as required. Cool down.
Stuffed venison shortloin Method:
Remove shortloin from packaging and wipe dry. With a sharp knife cut open the meat 2/3 through to butterfly the meat. Season both sides of the inside of the meat and spoon the mushroom mix on bottom piece. Fold back over the top piece to bring it back together. Lay out bacon strips up and down on a piece of tin foil big enough on a piece of tin foil, big enough for 25% over hang when meat is placed on it. Take the piece of stuffed venison shortloin and place onto the bacon 2/3 of the way up the bacon. Bring the bacon over the cut area and fold under the other side. Ensure all is secure. Roll up tin foil to secure and secure the ends by rolling tightly. Cook on an oven tray at 200°C for 15 minutes. Turning over half way through cooking time. On completion remove from oven and place onto a board and let rest for 7-10 minutes. Remove from the tin foil and cut into serving slices.
Cauliflower Crème Ingredients:
- ¼ Cauliflower, cut up small
- Milk to cover
- 100g Butter
- Flaky salt
Slice cauliflower thinly and place into a saucepan and cover with milk. Boil for 15 minutes or until tender. Drain, reserve milk. Blend cauliflower with butter until smooth, add milk as required to get consistency. Season with salt.
- 12 Baby beetroot, washed
- ¼ Pumpkin, peeled and deseeded
- 3 Tbsp Honey, mixed with 1 Tbsp water
- Olive oil
- Flaky salt
To prepare beetroot, place on to tin foil and drizzle with olive oil and season with flaky salt. Wrap in tin foil and bake at 200°C for 40 minutes. Remove from tin foil and peel. Reheat in oven just before serving.
To cook pumpkin, peel and slice 1cm thick. Place on baking tray lined with baking paper and drizzle with oil and season with flaky salt. Mix honey and water together and drizzle over. Bake in oven at 200°C for 10 minutes. Serve as desired.