Main · Season 16

Parmesan Crusted Venison Backstrap with Butternut Pumpkin and Blackberry Jus

Name: Parmesan Crusted Venison Backstrap with Butternut Pumpkin and Blackberry Jus
Yield: 2
Ingredients: 1 tbsp grapeseed oil; 1 brown onion; 1 large carrot; 1 stick celery; 2 chicken wings; 10 pink peppercorns; 2 pink peppercorns; 1 ltr chicken stock; 8 blackberries; 10g butter; 1/2 Butternut Pumpkin; 1 tbsp grapeseed oil; 10g butter; 15cm piece venison backstrap; 40g 15cm piece; 40g panko crumbs; 1 tbsp grapeseed oil; 30g butter; 1 shallot; 40g plain flour; salt and pepper, to taste

Josh Perry

Contestant · 03 Jul 2024

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Blackberry Jus

1 tbspgrapeseed oil

1brown onion

1large carrot

1stick celery

2chicken wings

10pink peppercorns

2pink peppercorns

1 ltrchicken stock

8blackberries

10gbutter

Butternut Pumpkin

1/2Butternut Pumpkin

1 tbspgrapeseed oil

10gbutter

Parmesan Crusted Venison Backstrap

15cm piecevenison backstrap

40g15cm piece

40gpanko crumbs

1 tbspgrapeseed oil

30gbutter

Crispy Shallots

1shallot

40gplain flour

salt and pepper, to taste

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

VenisonButternut PumpkinBlackberriesVegetarianMain

Recipe by Josh Perry, Season 16. Originally published by Network 10 on 03 Jul 2024.

Original on 10 Play ↗