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VENISON

1.5kg of Venison Fillet
¼ bottle of Red Wine & 1 cup of water
½ teaspoon curry powder (optional)
3 cloves garlic
Salt & pepper
1 Beef stock cube
1 Bay leaf

SAUCE

1 cup (80ml) balsamic vinegar
½ cup raw sugar

EVERYTHING ELSE

4 Portobello mushrooms
4 Agria Potatoes
2 Tablespoons Olive Oil
4 Bunches Spinach 

LETS GO!

Allow the Venison to rest for 10-15 minutes before cooking to come to room temperature.

Preheat the oven to 150°C on Bake.

Season the venison with salt, pepper, and curry powder.

Boil halved potatoes in a pot of water until soft, approximately 20 minutes. Remove from the water and leave to rest.

Heat pan over medium-high heat to brown the outside of the venison. Transfer this to an oven tray with the bay Leaf, red wine, garlic cloves, and beef stock with water. Bake for 30 mins at 150°C.

Add olive oil to the pan used for cooking the venison and fry the potatoes until golden brown.

On a medium heat, add olive oil to the pan and cook the mushrooms for 2 minutes on each side, using a lid to keep the moisture.

Add the balsamic vinegar, sugar and two tablespoons of the jus from the baking tray. Allow the mushrooms and sauce to simmer until thick.

In a pan, sauté the spinach in olive oil for 3 minutes, add a pinch of salt and pepper.

Slice the rested venison across the grain. Match with your potatoes, spinach and mushroom.

Drizzle your balsamic sauce over the Venison.

     - Plate and enjoy!