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Home Jamie Oliver’s hertenbiefstuk met waanzinnige aardappelgratin

Recipes

The recipe serves 8 to 10 people and is perfect for Christmas. I really think venison is the kind of meat you eat at Christmas. The gratin dauphinois tastes absolutely incredible thanks to the porcini. Merry Christmas!

Recipe

Jamie Oliver’s venison steak with incredible potato gratin

An impressive dish of tender venison steak paired with a golden potato gratin seasoned with porcini and nutmeg. Perfect for a festive dinner.

Course	Main course
Kitchen	French
Servings	8-10

Preparation time

Preparation time	1 hour 40 min
Time in oven	60 min
Stiffen up min.	15 min
Total	1 hour 40 min

Equipment

Oven at 170°C
ovenproof roasting pan
small saucepan
baking dish

Ingredients

1.25 kg venison steaks
5 cloves of garlic
3 tbsp olive oil
1 tbsp walnut oil
50 g dried porcini mushrooms (also known as porcini, available at e.g. Jumbo)
500 ml heavy cream
200 ml full-fat milk
1 tsp nutmeg
1 kg waxy potatoes
salt & pepper

Jamie Oliver’s venison steak with incredible potato gratin

1. Preheat the oven to 170°C.

2. Grind the dried porcini in a food processor until it becomes a powder. Warm the cream and milk in a small saucepan over medium heat and stir in the nutmeg and porcini. Season with salt and pepper. Wash and peel the potatoes and slice them thinly (I find this works best with the fine slicing blade in the food processor).

3. Peel one clove of garlic and rub the baking dish with it. Arrange the potato slices neatly in the dish and pour the cream mixture over them. The dish goes into the oven for an hour, until the top is golden brown and the cream is bubbling.

4. Meanwhile prepare the venison steaks: sprinkle plenty of black pepper over them and peel another 4 cloves of garlic. Heat 1 tbsp olive oil and the walnut oil in the roasting pan and brown the steaks all over, about 2 minutes per side. Take the pan off the heat. When the potatoes have 30 minutes left in the oven, put the pan with the venison in as well. Leave it for 12 minutes if you want the meat rare, and 15 minutes for medium-rare. When the time is up, take the pan out of the oven, wrap the meat in aluminium foil and let it rest.

5. Slice the garlic, heat the remaining oil in the roasting pan (don’t wash it out — it’s nice to keep the flavours) and fry the garlic until golden. Slice the venison into neat pieces, sprinkle with the garlic slices and serve with the gratin. Enjoy!

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This dish is ideal for a festive dinner. The potato gratin can be prepared earlier and put in the oven ahead of time, so you’ll have less stress while cooking the meat. Let the meat rest well after cooking before slicing so the juices redistribute.

Venison steaks are available from the poultry shop or a good butcher. Serve the meat preferably rare or medium-rare for the best flavour and tenderness. Dried porcini give the gratin a deep, savory taste that pairs perfectly with game.

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