Savour the unique flavour of venison steak in a rich café au lait sauce. Paired with creamy potato mash and a fresh salad for a decadent and satisfying meal.
Café Au Lait Sauce & Venison
Café Au Lait Sauce & Venison
with creamy mash & a radish salad
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Beef
- Beef Stock
- Button Mushrooms
- Creme Fraiche
- Free-range Venison Rump
- Fresh Thyme
- Ground Coffee Sachet
- Ground Coffee Sachets
- Hazelnuts
- Potato
- Radish
- Red Wine Vinegar
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Milk (optional)
- Paper Towel
- Butter
- Seasoning (salt & pepper)
MAKE THE MASH
Place the Potato into a pot of salted water. Bring to the 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.
Hazelnuts
Boil the kettle. Place the Hazelnuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and roughly chop. Set aside.
SALAD
In a bowl, combine the vinegar, a drizzle of olive oil, a sweetener (to taste), and add seasoning. Just before serving, toss through the salad leaves and the Radish.
MUSHIES
Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until soft and golden, 4-5 minutes (shifting as they colour). Remove from the pan and season.
CAFÉ AU LAIT SAUCE
Place a saucepan over medium heat with 100ml [150ml]|#7DA0D7 of boiling water, the stock, and ½ [all]|#7DA0D7 the ground coffee. Simmer until slightly reduced, 3-5 minutes. Add the mushrooms and ½ the Hazelnuts. Remove from the heat and stir through the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season, add a sweetener (to taste), and cover.
VENISON
Return the pan to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. Sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the thyme. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DIVE IN!
Plate up the succulent venison slices and pour over the café au lait sauce. Side with the mash and the Radish salad. Sprinkle over the remaining Hazelnuts. Well done, Chef!
MAKE THE MASH
Place the Potato into a pot of salted water. Bring to the 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.
Hazelnuts
Boil the kettle. Place the Hazelnuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and roughly chop. Set aside.
SALAD
In a bowl, combine the vinegar, a drizzle of olive oil, a sweetener (to taste), and add seasoning. Just before serving, toss through the salad leaves and the Radish.
MUSHIES
Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until soft and golden, 4-5 minutes (shifting as they colour). Remove from the pan and season.
CAFÉ AU LAIT SAUCE
Place a saucepan over medium heat with 100ml [150ml]|#7DA0D7 of boiling water, the stock, and ½ [all]|#7DA0D7 the ground coffee. Simmer until slightly reduced, 3-5 minutes. Add the mushrooms and ½ the Hazelnuts. Remove from the heat and stir through the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season, add a sweetener (to taste), and cover.
VENISON
Return the pan to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. Sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the thyme. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DIVE IN!
Plate up the succulent venison slices and pour over the café au lait sauce. Side with the mash and the Radish salad. Sprinkle over the remaining Hazelnuts. Well done, Chef!
MAKE THE MASH
Place the Potato into a pot of salted water. Bring to the 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.
Hazelnuts
Boil the kettle. Place the Hazelnuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and roughly chop. Set aside.
SALAD
In a bowl, combine the vinegar, a drizzle of olive oil, a sweetener (to taste), and add seasoning. Just before serving, toss through the salad leaves and the Radish.
MUSHIES
Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until soft and golden, 6-8 minutes (shifting as they colour). Remove from the pan and season.
CAFÉ AU LAIT SAUCE
Place a saucepan over medium heat with 200ml [250ml]|#7DA0D7 of boiling water, the stock, and ¾ [all]|#7DA0D7 the ground coffee. Simmer until slightly reduced, 3-5 minutes. Add the mushrooms and ½ the Hazelnuts. Remove from the heat and stir through the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season, add a sweetener (to taste), and cover.
VENISON
Return the pan to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. Sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the thyme. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DIVE IN!
Plate up the succulent venison slices and pour over the café au lait sauce. Side with the mash and the Radish salad. Sprinkle over the remaining Hazelnuts. Well done, Chef!
MAKE THE MASH
Place the Potato into a pot of salted water. Bring to the 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.
Hazelnuts
Boil the kettle. Place the Hazelnuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and roughly chop. Set aside.
SALAD
In a bowl, combine the vinegar, a drizzle of olive oil, a sweetener (to taste), and add seasoning. Just before serving, toss through the salad leaves and the Radish.
MUSHIES
Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until soft and golden, 6-8 minutes (shifting as they colour). Remove from the pan and season.
CAFÉ AU LAIT SAUCE
Place a saucepan over medium heat with 200ml [250ml]|#7DA0D7 of boiling water, the stock, and ¾ [all]|#7DA0D7 the ground coffee. Simmer until slightly reduced, 3-5 minutes. Add the mushrooms and ½ the Hazelnuts. Remove from the heat and stir through the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season, add a sweetener (to taste), and cover.
VENISON
Return the pan to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. Sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the thyme. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DIVE IN!
Plate up the succulent venison slices and pour over the café au lait sauce. Side with the mash and the Radish salad. Sprinkle over the remaining Hazelnuts. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Café Au Lait Sauce & Venison?
The preparation time for Café Au Lait Sauce & Venison with creamy mash & a radish salad is between 25 and 40 minutes.
What is the total time required to make Café Au Lait Sauce & Venison with creamy mash & a radish salad?
The total time required to make Café Au Lait Sauce & Venison with creamy mash & a radish salad is between 30 and 45 minutes.
How many servings does Café Au Lait Sauce & Venison provide?
4 servings
What are the main ingredients in Café Au Lait Sauce & Venison?
Beef, Beef Stock, Button Mushrooms, Creme Fraiche, Free-range Venison Rump, Fresh Thyme, Ground Coffee Sachet, Ground Coffee Sachets, Hazelnuts, Potato, Radish, Red Wine Vinegar, Salad Leaves
What is the nutritional information of Café Au Lait Sauce & Venison?
Calories: 634, Carbs: 45 grams, Fat: grams, Protein: 60.6 grams, Sugar: 8 grams, Salt: 865 grams
How do I prepare Café Au Lait Sauce & Venison?
CAFÉ AU LAIT SAUCE: Place a saucepan over medium heat with 100ml [150ml]|#7DA0D7 of boiling water, the stock, and ½ [all]|#7DA0D7 the ground coffee. Simmer until slightly reduced, 3-5 minutes. Add the mushrooms and ½ the hazelnuts. Remove from the heat and stir through the crème fraîche. Loosen with a splash of water if the sauce is too thick. Season, add a sweetener (to taste), and cover. MAKE THE MASH: Place the potato into a pot of salted water. Bring to the 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. HAZELNUTS: Boil the kettle. Place the hazelnuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and roughly chop. Set aside. SALAD: In a bowl, combine the vinegar, a drizzle of olive oil, a sweetener (to taste), and add seasoning. Just before serving, toss through the salad leaves and the radish. MUSHIES: Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until soft and golden, 4-5 minutes (shifting as they colour). Remove from the pan and season. DIVE IN!: Plate up the succulent venison slices and pour over the café au lait sauce. Side with the mash and the radish salad. Sprinkle over the remaining hazelnuts. Well done, Chef! VENISON: Return the pan to medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. Sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the thyme. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
What should be prepared from my kitchen to make Café Au Lait Sauce & Venison?
Beef, Beef Stock, Button Mushrooms, Creme Fraiche, Free-range Venison Rump, Fresh Thyme, Ground Coffee Sachet, Ground Coffee Sachets, Hazelnuts, Potato, Radish, Red Wine Vinegar, Salad Leaves
How many calories does Café Au Lait Sauce & Venison have?
634 calories
How much fat content does Café Au Lait Sauce & Venison have?
grams
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