It’s wine o’clock and time to cook a delicious meal, Chef! Truffle & cheese potato mash rests alongside lightly charred green beans. These sides perfectly complement pan-seared venison, which is embraced by a deeply rich red wine, thyme & garlic sauce. Pair the meal with the UCOOK recommended wine, then sip and savour to your heart’s delight.
Red Wine Venison
Red Wine Venison
with truffle mash & charred green beans
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Free-range Venison Rump
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Green Beans
- Onion
- Onions
- Potato
- Red Wine
- Stock Mix
- Truffle & Hard Cheese Seasoning
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter
- Sugar/Sweetener/Honey (optional)
TRUFFLE POTATOES
Boil the kettle. 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, mix through the truffle seasoning, and cover.
CHARRED BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover.
SEARED 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 3-5 minutes before slicing and seasoning.
RED WINE SAUCE
Dilute the stock mix with 50ml of boiling water. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and lightly golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the chopped thyme, and fry until fragrant, 1-2 minutes. Pour in the red wine and the diluted stock mix. Simmer until thickening, 4-5 minutes. Remove from the heat, add 1 tsp of sweetener (optional), and season.
FANCY FEAST
Plate up the truffle mash and the charred beans. Serve with the sliced venison and pour over the red wine sauce. Enjoy!
Potato - 200g
Truffle & Hard Cheese Seasoning - 2,5ml
Green Beans - 80g
Free-range Venison Rump - 160g
Stock Mix - 15ml
Onion - 1
Garlic Clove - 1
Fresh Thyme - 3g
Red Wine - 60ml
TRUFFLE POTATOES
Boil the kettle. 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, mix through the truffle seasoning, and cover.
CHARRED BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
SEARED 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 3-5 minutes before slicing and seasoning.
RED WINE SAUCE
Dilute the stock mix with 100ml of boiling water. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and lightly golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the chopped thyme, and fry until fragrant, 1-2 minutes. Pour in the red wine and the diluted stock mix. Simmer until thickening, 4-5 minutes. Remove from the heat, add 2 tsp of sweetener (optional), and season.
FANCY FEAST
Plate up the truffle mash and the charred beans. Serve with the sliced venison and pour over the red wine sauce. Enjoy!
Potato - 400g
Truffle & Hard Cheese Seasoning - 5ml
Green Beans - 160g
Free-range Venison Rump - 320g
Stock Mix - 30ml
Onion - 1
Garlic Clove - 1
Fresh Thyme - 5g
Red Wine - 125ml
TRUFFLE POTATOES
Boil the kettle. 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, mix through the truffle seasoning, and cover.
CHARRED BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
SEARED 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 3-5 minutes before slicing and seasoning.
RED WINE SAUCE
Dilute the stock mix with 150ml of boiling water. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and lightly golden, 5-6 minutes (shifting occasionally). Add the grated garlic and the chopped thyme, and fry until fragrant, 1-2 minutes. Pour in the red wine and the diluted stock mix. Simmer until thickening, 5-6 minutes. Remove from the heat, add 3 tsp of sweetener (optional), and season.
FANCY FEAST
Plate up the truffle mash and the charred beans. Serve with the sliced venison and pour over the red wine sauce. Enjoy!
Potato - 600g
Truffle & Hard Cheese Seasoning - 7,5ml
Green Beans - 240g
Free-range Venison Rump - 480g
Stock Mix - 45ml
Onions - 2
Garlic Cloves - 2
Fresh Thyme - 8g
Red Wine - 180ml
TRUFFLE POTATOES
Boil the kettle. 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, mix through the truffle seasoning, and cover.
CHARRED BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.
SEARED 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 3-5 minutes before slicing and seasoning.
RED WINE SAUCE
Dilute the stock mix with 200ml of boiling water. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and lightly golden, 5-6 minutes (shifting occasionally). Add the grated garlic and the chopped thyme, and fry until fragrant, 1-2 minutes. Pour in the red wine and the diluted stock mix. Simmer until thickening, 5-6 minutes. Remove from the heat, add 4 tsp of sweetener (optional), and season.
FANCY FEAST
Plate up the truffle mash and the charred beans. Serve with the sliced venison and pour over the red wine sauce. Enjoy!
Potato - 800g
Truffle & Hard Cheese Seasoning - 10ml
Green Beans - 320g
Free-range Venison Rump - 640g
Stock Mix - 60ml
Onions - 2
Garlic Cloves - 2
Fresh Thyme - 10g
Red Wine - 250ml
Woolies Products in this dish
