Pure South Venison Tenderloin with Clevedon Buffalo Whipped Cream Cheese & Augustines of Central Blackcurrants in Cassis

Tender, succulent venison cooked to perfectly rare, paired with tangy cream cheese and blackcurrants, delivers outstanding flavours of concentrated earthiness and natural saltiness. Outstanding ingredients from award-winning Kiwi producers inspired Kathy Paterson to create a dish, brimming with flavour.

Serves 4

Ingredients

450g venison tenderloin, at room temperature

olive oil for rubbing

4 tablespoons whipped cream cheese

4 teaspoons blackcurrants in cassis, drained

Pan sauce

a good splash of cassis

150-200ml jellied beef stock

a large sprig of thyme

a knob of butter

Heat a large frying pan until hot. Rub the venison tenderloin with a little olive oil then put in the pan and cook for 8 minutes, turning once. At the end of cooking, quickly turn the venison in the hot pan to ensure it’s browned all over. Remove to a warmed plate, season with salt and pepper, then cover loosely and leave to rest for at least 10 minutes.

Make the pan sauce, add a good splash of cassis to the hot pan and allow to bubble up then pour in the beef stock and add the thyme. Simmer, using a wooden spoon to scrape up those caramelised bits in the pan, until the sauce reduces and is syrupy. Remove from the heat and swirl in the butter to make the sauce smooth and creamy. Taste, adding salt and pepper if needed.

To serve, as the sauce is reducing, spread a tablespoon of whipped cream cheese onto 4 warmed dinner plates. Slice the vension and add to each plate along with the blackcurrants. Spoon over the hot pan sauce.

Serve with crunchy potatoes and a big bowl of steamed green vegetables.