Venison With Cognac Sauce And Duchess Potatoes

Name: Venison With Cognac Sauce And Duchess Potatoes
Ingredients: 1 3/4 lbs baking potatoes, cut into chunks; 4 None egg yolks, divided; 6 tbsp milk, divided; 5 tbsp butter; 1/4 tsp freshly grated nutmeg; 4 None venison fillet steaks, each about 5 oz; 4 strips bacon; 1 small Savoy cabbage, shredded; 1 tbsp vegetable oil; 1 None onion, chopped; 1 2/3 cup chicken stock; 4 tbsp brandy; 2 tsp green peppercorns in brine, drained; 2 tsp cornstarch

14 ingredients

6 steps

Ingredients

1 3/4 lbs baking potatoes, cut into chunks
4 None egg yolks, divided
6 tbsp milk, divided
5 tbsp butter
1/4 tsp freshly grated nutmeg
4 None venison fillet steaks, each about 5 oz
4 strips bacon
1 small Savoy cabbage, shredded
1 tbsp vegetable oil
1 None onion, chopped
1 2/3 cup chicken stock
4 tbsp brandy
2 tsp green peppercorns in brine, drained
2 tsp cornstarch

Directions

1

Cook the potatoes in boiling, salted water for 15-20 minutes until tender. Drain and return to the pan. Add 3 of the egg yolks, 5 tablespoons of the milk, 1 tbsp of the butter, nutmeg and season. Mash well until smooth.
2

Preheat the oven to 400°F. Place the mashed potato in a large piping bag fitted with a large star nozzle and pipe swirls onto a greased baking sheet. Mix the remaining milk with the remaining egg yolk and brush over the potatoes. Bake in the oven for 20 minutes or until lightly crisped.
3

Season the venison with salt and pepper and wrap a piece of bacon around each, securing with string. Cook the cabbage in boiling water for 5 minutes. Drain well and return to the saucepan.
4

Heat the oil in a frying pan and brown the venison for 2-4 minutes on each side. Remove from the pan and keep warm.
5

Add the onion to the frying pan and cook for 3 minutes. Add the stock, brandy and green peppercorns. Blend the cornstarch with 2 tablespoons water and add to the pan. Bring to a boil and cook for 2 minutes until thickened.
6

Add the remaining butter to the cabbage and heat through gently, stirring frequently. Serve the venison with the cabbage, potatoes and gravy.