Sweet Potato and Black Bean Mexican Salad
A quick and easy meat free option, perfect for summer.
4 x 180 g fallow venison loin steaks
Salt and pepper
300 ml beef stock
1 tsp quince jelly
1 tsp green peppercorns
1 carrot, diced 1 onion, diced
1 stick of celery, diced
1 white leek, diced
2 tbs red wine vinegar
Potato Mushroom Pave:
200 g potatoes
100 g swiss brown mushrooms
50 ml cream butter
Salt & pepper
200 g parsnips, peeled & diced
50 ml cream
50 g butter
Salt & white pepper
Pine Nut Salad:
50 g pine nuts
50 g fresh pomegranate seeds
50 g crasins
Dust venison with salt & pepper, grill in a hot pan for 2 minutes on each side, then put in a warm place to rest for 10 minutes (critical).
To make the sauce, saute carrot, onion, celery and leek in a little vegetable oil until brown, add vinegar and cook until almost dry, add stock, reduce to about 100 ml and strain.
In a clean pan, add stock mixture to quince jelly & peppercorns and reduce to a glaze. Reserve.
To make the Pave, peel and thinly slice potatoes, mix with the cream, add salt & pepper.
Chop and saute mushrooms in butter, reserve.
Grease cake tin with butter, and layer with potatoes and mushrooms, cover with baking paper & foil and bake for 45 minutes at 200 C.
When cooked place a heavy weight i.e. plate with a can of beans on it and leave for 24 hours in the fridge.
To make the puree, steam parsnips until tender, puree with butter & cream, season to taste.
To make pine nut salad, toast pine nuts and combine with the pomegranate and crasins.
To Assemble cut pave into serves and bake in a hot oven for 10 minutes to heat up,on 4 warm plates, place a spoonful of parsnip puree, pine nut salad and then the pave, slice the venison and arrange on plate drizzled with sauce.