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Smoked Venison with Mushroom Soufflé, Roast Parsnip & Spring Onion

Eugene Sokolovski
30 October 2015

Ingredients

Ingredients

Mushroom Soufflé:
  • 350g button mushrooms, sliced
  • 1 big onion, sliced
  • 3 cloves garlic, sliced
  • 50ml white wine
  • 50g butter
  • 50g flour
  • 3 eggs, yolks & whites separated
  • 120ml full cream
  • Salt & pepper to taste

Roast Parsnip & Spring Onion:

       
  • 4 parsnips, peeled and halved
  • 8 spring onions
  • 4-5 tbsp olive oil
  • Sea salt to taste

Ingredients

Smoked Venison:
  • 1 whole venison fillet, trimmed
  • Manuka chips for smoking
  • 5 tbsp olive oil
  • 1 tsp ground cardamom
  • 1 tsp ground black pepper
  • 1 tbsp sea salt
  • 2 tbsp ground coffee
  • Zest & juice of 1 orange
  • Extra olive oil for frying

Instructions

Instructions

Mushroom Soufflé

  1. Pre-heat the oven to 175 degrees celsius.    
  2. In a frying pan, melt the butter & sauté the onion, mushrooms & garlic until soft. Add wine & cook for another 2 minutes. Season.
  3. In a small saucepan bring cream, garlic & a pinch of salt to the boil. Set aside to cool to room temperature.
  4. In a food processor, mix together the mushroom mixture, egg yolks, cream mixture and flour until well incorporated.
  5. Whisk the egg whites until stiff, then fold in.
  6. Pour the batter into 3 greased soufflé moulds, then bake for 15-20 minutes.
  7. Serve immediately with the venison and roast vegetables.

Roast Parsnip & Spring Onion

       
  1. Pre-heat the oven to 200 degrees celsius.
  2. Place the parsnips & spring onion on a roasting tray and sprinkle with olive oil & salt.
  3. Roast for 12-15 minutes.
  4. Serve with venison and mushroom soufflé.

Instructions

Smoked Venison

           
  1. For the marinade, mix together olive oil, cardamom, pepper, salt, coffee, orange zest & juice in a bowl.
  2. Rub over the venison, then refrigerate for 1 hour.
  3. Over a moderate heat, set up a smoker. Smoke the venison fillet for 5-6 minutes each side, then leave to rest.
  4. Pre-heat the frying pan over a moderate heat, then sear the fillet on every side.
  5. Slice and serve with the mushroom soufflé & roast vegetables.

pair this recipe with...

Single Vineyard Hawke's Bay Syrah 2014

pair this recipe with...

Single Vineyard Hawke's Bay Syrah 2014

Smoky with subtle spice and earthy mushroom flavours, this dish is a match made in heaven for our indulgently expressive Single Vineyard Syrah.

From the Winemakers:

“This is a beautifully fragrant, feminine example of New Zealand cool-climate Syrah - it’s got a real identity. For me, it’s all about the elegant aromatics, texture and fine tannins.”

 ~ Peter Turner

Technically Speaking

Release Volume 256 9le

Alcohol 13.6% vol 

pH 3.65g/l

T/A 5.7

Bottling Date 17th July 2015

RRP$ 57.99

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Single Vineyard Hawke's Bay Syrah 2014

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