Venison Loin with Blueberry Jus & Kumara Fondant

Name: Venison Loin with Blueberry Jus & Kumara Fondant
Cuisine: New Zealand
Ingredients: 800 g Venison loin (trimmed); 250 g Fresh blueberries; 200 ml Red wine; 2 tbsp Balsamic vinegar; 800 g Kumara (peeled, cut into cylinders); 80 g Butter; 4 Thyme sprigs; 300 ml Beef stock; 3 tbsp Olive oil; to taste Salt & pepper

A recipe from New Zealand.

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Venison Loin with Blueberry Jus & Kumara Fondant

Nutrition (per serving)

520Calories

52 gProtein

32 gCarbs

24 gFat

10 gSugar

850 mgSalt

Ingredients

800 g Venison loin (trimmed)
250 g Fresh blueberries
200 ml Red wine
2 tbsp Balsamic vinegar
800 g Kumara (peeled, cut into cylinders)
80 g Butter
4 Thyme sprigs
300 ml Beef stock
3 tbsp Olive oil
to taste Salt & pepper

Method

Preheat oven 180°C. Season venison, sear in hot pan with oil 2 min per side. Transfer to oven 8–10 min for medium-rare. Rest 10 min.
In same pan, add blueberries, wine, vinegar and stock. Simmer 10–12 min until reduced to glossy jus. Strain and season.
For fondant: melt butter in small pan, add kumara cylinders, thyme, salt & pepper. Cook on medium 5 min per side until golden, add splash stock, cover and simmer 15–20 min until tender.
Slice venison, serve on kumara fondant with jus spooned over and extra blueberries – refined NZ venison with elegant kumara presentation.