Roasted Venison with Smoked Pomme Purée and Mushroom Butter Jus




  • 100g cold butter
  • manuka wood chips
  • 3 large agria potatos
  • 50ml cream
  • salt and white pepper
  • 2 packets Silver Fern venison steaks
  • freshly-ground black pepper
  • few knobs butter
  • 2 garlic cloves, 1 crushed and 1 finely chopped
  • thyme
  • 5ml truffle oil
  • 2 shallots, finely chopped
  • 60g mushroom paste
  • 50ml jus
  • lemon juice
  • chestnuts
  • 100g smoked butter
  • baby wood sorrel, to garnish


First dice the butter in large chunks and cold-smoke with manuka for 25-30 minutes. Whisk to re-emulsify if melted and return to the fridge.

For the smoked mash, first peel and cut 2 of the potatoes into even 2cm cubes then cook in salted water for about 15 minutes. When they are soft, pass the potato through a sieve and keep warm.

Bring half the cream to the boil. Add the potato then start to whisk in the smoked butter. When it's all incorporated, season with a little salt and white pepper.

Cut the venison into 4 equal pieces, season with salt and black pepper. Heat up a large pan then seal all the venison pieces on both sides. Add a few knobs of butter, the crushed garlic and thyme, baste the venison for a few minutes. Remove from the pan and allow to rest for a few minutes.

Tip out the fat from the venison pan. Add truffle oil then sweat the shallots and chopped garlic for 2 minutes. Add the mushroom paste and continue cooking for a further 1 minute then add the jus and the rest of the cream and bring to the boil. Now whisk in the cold butter and season with salt and lemon. Keep warm BUT do not boil. You can add the chestnuts a few minutes before serving so they warm up.

Spoon the sauce in the middle of the plate, slice the venison and arrange on top. Pipe some smoked potato around the venison and then scatter the chestnuts and sorrel over the top of the dish.