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veno and mash
recipe
Back strap
- Olive oil
- Salt, pepper
Coat backstrap evenly in olive oil, salt and pepper. Sear on a high heat and cook to your liking.
Mash
- 400g boiled potatoes
- 100g milk
- 50g cream
- 50g butter
- garlic
- Herbs
Method
Boil milk, cream, butter, garlic and herbs. Let infuse, add potatoes, mash.
Serve with a gravy and parsely.
about john ralley
Our mate John Ralley is an accomplished Aussie Chef with a background as a Pâtissier who has worked in Michelin-starred restaurants in England. He returned to Australia, cementing his reputation as a big deal in the world of Pasty chefs – joining the Australian Pasty team, featuring in The New Pâtissiers by Olivier Dupon (about the finest Pastry chefs in the world), and winning more awards than you can shake a stick at.
These days, John pursues his love of hunting, fishing and the outdoors, and runs the Bush River Kitchen, on the banks of the Hawkesbury river NSW. The Bush River Kitchen specialises in locally foraged ingredients and wild game, with woodfire cooking methods.
He’s teamed up with us to share some mouthwatering recipes to give us inspo for emptying the freezer and putting all that venison to good use.
