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Huon Valley Venison with Pepperberry Jus

venison with pepperberry jus

Home Hill


Huon Valley Venison with Pepperberry Jus

4 venison eye fillets (150g per person)
700g potatoes
1 cup of cream
salt & pepper
1 cup of pinot noir jus
20g chopped pepperberries
4 tablespoons of Home Hill relish

Peel potatoes and slice thinly. Place sliced potato in a bowl and pour in cream. Fold to coat.

Layer potatoes on a greased baking tray. Bake in pre-heated oven at 180°C till cooked and golden.

In a pot add jus and pepperberries and simmer.

Rub fillet with oil. Heat frypan and sear fillets, turning once. Cook to medium rare.

Remove from heat and set aside to rest.

Plate potatoes. Slice fillets and place on top of potatoes.

Top with relish and drizzle with jus.

Serves 4

Extracted from When we eat — a seasonal guide to Tasmania’s fine food and drink. ISBN 0-646-44132-9. Photography by Paul County. Read more here