Rub-a-dub venison

This fun-sounding dish by Levi Roots translates to jerk venison served with sunny sweet potato mash
By Levi Roots
Rub-a-dub venison
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes plus 2-3 hours marinating
  • Effort: easy

Ingredients

For the jerk rub

  • 1/2 tsp ground allspice
  • 1/2 tsp ground ginger
  • 1/2 tsp chilli powder
  • 1 clove garlic, finely chopped
  • 2 sprigs thyme, leaves only
  • 1 tbsp sunflower or groundnut oil

For the venison

  • 4 medallions venison
  • knob butter
  • 2 handfuls spring greens, blanched
  • 150 ml chicken or beef stock
  • 1 lemon, juice only

For the sweet potato mash

  • 900 g sweet potatoes, peeled
  • 40 g butter
  • large pinch grated nutmeg
  • pinch ground allspice

Method

1. For the jerk rub: mix all of the rub ingredients together in a bowl until well combined. Add 1/2 tsp black pepper and 1 tsp salt.

2. For the venison: rub the venison with the jerk seasoning and place onto a plate. Cover with cling film and place into the fridge to marinate for 2-3 hours, or overnight if possible.

3. For the sweet potato mash: cut the potatoes into medium, equal-sized chunks. Place into a pan and cover with cold water, then bring to the boil and simmer for 8-10 minutes, or until tender.

4. Drain and mash the sweet potatoes with the butter, then season with the nutmeg, allspice, salt and freshly ground black pepper. Set aside.

5. Preheat the oven to 200C/180C fan/gas 6.

6. Sear the venison in a heavy-based ovenproof frying pan, then place into the oven for 8-10 minutes (for medium), or until the venison is cooked to your liking. Remove from the oven. Transfer the venison onto warmed plates to rest.

7. Bring a pan of water to the boil and blanch the spring greens for 1-2 minutes, or until nearly tender. Drain.

8. Return the pan used to cook the venison to a medium heat and add a knob of butter. When the butter is foaming, add the blanched spring greens and fry for a few minutes, then add the stock and simmer until the liquid has reduced slightly and the greens are tender. Season with salt and freshly ground black pepper and finish with a squeeze of lemon juice.

9. To serve, spoon the sweet potato mash onto plates and top with thick slices of the venison medallions. Place the spring greens alongside and drizzle with any juices from the pan.

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