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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Café Au Lait Venison?
The preparation time for Café Au Lait Venison with charred broccoli & creamy mash is between 20 and 35 minutes.
What is the total time required to make Café Au Lait Venison with charred broccoli & creamy mash?
The total time required to make Café Au Lait Venison with charred broccoli & creamy mash is between 30 and 50 minutes.
How many servings does Café Au Lait Venison provide?
4 servings
What are the main ingredients in Café Au Lait Venison?
Beef, Beef Stock, Broccoli Florets, Creme Fraiche, Free-range Venison Rump, Ground Coffee, Hazelnuts, Potato
What is the nutritional information of Café Au Lait Venison?
Calories: 670, Carbs: 46 grams, Fat: grams, Protein: 60.4 grams, Sugar: 5.6 grams, Salt: 858 grams
How do I prepare Café Au Lait Venison?
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! 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Café Au Lait Venison?
Beef, Beef Stock, Broccoli Florets, Creme Fraiche, Free-range Venison Rump, Ground Coffee, Hazelnuts, Potato
How many calories does Café Au Lait Venison have?
670 calories
How much fat content does Café Au Lait Venison have?
grams
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