Knowing some French comes in very handy in the culinary world. Plus, it sounds so fancy, Chef! Café au lait means ‘coffee with milk’ in French. Today, the ‘Au lait’ part will be crème fraîche. This fantastic French sauce will be poured over seared venison slices, which is accompanied by potato mash and buttery broccoli. Garnished with golden hazelnuts.
Café Au Lait Venison
Café Au Lait Venison
with charred broccoli & creamy mash
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Beef
- Beef Stock
- Broccoli Florets
- Creme Fraiche
- Free-range Venison Rump
- Ground Coffee
- Hazelnuts
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Milk (optional)
- Paper Towel
- Butter
MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN HAZELNUTS
Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTERY BROCCOLI
Boil the kettle. Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the rinsed broccoli until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
CAFÉ AU LAIT SAUCE
Place a saucepan over medium heat with 100ml of boiling water, the stock, and ½ of the ground coffee. Simmer until slightly reduced, 3-5 minutes. Remove from the heat and stir through the crème fraîche. Loosen with a splash of water if the sauce is too thick. Add a sweetener (to taste), season, and cover.
JUICY VENISON
Place a pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste the venison with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
OOO LA LA, CHEF!
Plate up the succulent venison slices and pour over the café au lait sauce. Sprinkle over the chopped hazelnuts. Side with the mash and the charred broccoli. Well done, Chef!
Potato - 200g
Hazelnuts - 10g
Broccoli Florets - 100g
Beef Stock - 5ml
Ground Coffee - 1 unit
Crème Fraîche - 50ml
Free-range Venison Rump - 160g
MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN HAZELNUTS
Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTERY BROCCOLI
Boil the kettle. Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the rinsed broccoli until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
CAFÉ AU LAIT SAUCE
Place a saucepan over medium heat with 150ml of boiling water, the stock, and the ground coffee. Simmer until slightly reduced, 4-6 minutes. Remove from the heat and stir through the crème fraîche. Loosen with a splash of water if the sauce is too thick. Add a sweetener (to taste), season, and cover.
JUICY VENISON
Place a pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste the venison with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
OOO LA LA, CHEF!
Plate up the succulent venison slices and pour over the café au lait sauce. Sprinkle over the chopped hazelnuts. Side with the mash and the charred broccoli. Well done, Chef!
Potato - 400g
Hazelnuts - 20g
Broccoli Florets - 200g
Beef Stock - 10ml
Ground Coffee - 1 unit
Crème Fraîche - 100ml
Free-range Venison Rump - 320g
MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN HAZELNUTS
Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTERY BROCCOLI
Boil the kettle. Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the rinsed broccoli until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
CAFÉ AU LAIT SAUCE
Place a saucepan over medium heat with 200ml of boiling water, the stock, and ¾ of the ground coffee. Simmer until slightly reduced, 5-7 minutes. Remove from the heat and stir through the crème fraîche. Loosen with a splash of water if the sauce is too thick. Add a sweetener (to taste), season, and cover.
JUICY VENISON
Place a pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste the venison with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
OOO LA LA, CHEF!
Plate up the succulent venison slices and pour over the café au lait sauce. Sprinkle over the chopped hazelnuts. Side with the mash and the charred broccoli. Well done, Chef!
Potato - 600g
Hazelnuts - 30g
Broccoli Florets - 300g
Beef Stock - 15ml
Ground Coffee - 2 units
Crème Fraîche - 150ml
Free-range Venison Rump - 480g
MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN HAZELNUTS
Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTERY BROCCOLI
Boil the kettle. Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the rinsed broccoli until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
CAFÉ AU LAIT SAUCE
Place a saucepan over medium heat with 250ml of boiling water, the stock, and the ground coffee. Simmer until slightly reduced, 6-8 minutes. Remove from the heat and stir through the crème fraîche. Loosen with a splash of water if the sauce is too thick. Add a sweetener (to taste), season, and cover.
JUICY VENISON
Place a pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste the venison with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
OOO LA LA, CHEF!
Plate up the succulent venison slices and pour over the café au lait sauce. Sprinkle over the chopped hazelnuts. Side with the mash and the charred broccoli. Well done, Chef!
Potato - 800g
Hazelnuts - 40g
Broccoli Florets - 400g
Beef Stock - 20ml
Ground Coffee - 2 units
Crème Fraîche - 200ml
Free-range Venison Rump - 640g
Woolies Products in this dish
