Sam North’s – Seared Venison Loin

Sam North's - Seared Venison Loin

Seared Venison Loin with wild mushroom and spinach risotto and capsicum puree.

  • 30g dried porcini mushrooms
  • 100g portobello mushrooms
  • 50g unsalted butter
  • 100ml white wine
  • 2 T fresh parsley
  • 1 litre chicken stock
  • 175g arborio rice
  • 30g parmesan
  • 50g shallots – diced
  • 15g garlic – crushed
  • Olive oil

1. Soak porcini mushrooms in hot water while dicing shallots and garlic.

2. Separate porcinis from the liquid and dice.

3. Sweat off porcinis, mushrooms, garlic, shallots in olive oil.

4. Turn up heat and add rice. Just before rice starts to colour, add white wine and reduce.

5. Slowly add chicken stock and porcini stock while simmering, do not over stir the rice or it will become gluey.

6. Once rice is cooked take off the heat and stir in butter and season. Present on plate with shaved parmesan on top.


Capsicum Puree

  • 2 large red capsicums
  • 50ml Olive oil

1. Cut capsicums and place skin side up in the oven at 300°C, roast until black.

2. Place in a bowl and cover with plastic wrap.

3. Once cool, peel off skin and wipe off any excess black bits.

4. Chop roughly and add to a small pot with olive oil and cook until soft.

5. Season with salt and pepper and blend until smooth.

Recipe by Sam North – Head Chef and Owner of Muse on Allen Restaurant

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