June 2020 –
Cooking with La Petite Ferme: Fall-off-the-bone Venison Shanks with Sweet Pumpkin Mash
In keeping with our motto “Inspired by heritage”, Head Chef Kyle Norris has taken inspiration from and added his unique, modern twist to some of the classic dishes from the La Petite Ferme cookbook, printed in 2009. Try his contemporary recipe for Venison Shanks with Sweet Pumpkin Mash – so simple to make, utterly moreish and oh-so-comforting on cold, wintery days!
Ingredients (serves 2)
3T olive oil
3 leeks, sliced
1 small fennel bulb, chopped
2 red onion, chopped
2 cloves garlic, crushed
100g beef biltong
2 venison shanks – springbok or Impala
1 cup red wine (Chef Kyle’s tip: Use a really good red wine, it’s only one cup – drink the rest with your meal!)
2 cups good-quality beef stock
3 fresh bay leaves
250g butternut or pumpkin
250g sweet potato
1 x 5cm piece fresh ginger, peeled and grated
2 cardamom pods, crushed
Sea salt and freshly ground black pepper
Preheat the oven to 180°C.
In a cast-iron pot over a medium to low heat, add 2 T olive oil and, when hot, add the leek, red onions and garlic and fry gently until softened. Add the shanks and brown on all sides.
Add the wine, stock and bay leaves and leave to simmer gently for an hour or 2, adding more stock if necessary, or until the meat is fall-off -the-bone tender. Remove from heat and add the prunes.
While the shanks are simmering away, peel and slice the butternut & sweet potato into thin wedges. Arrange on a baking tray, then toss with the remaining olive oil and scatter over the ginger, cardamom and sea salt, to taste. Roast for 20 minutes, or until tender. Transfer to a large bowl and roughly mash the roast butternut and sweet potato using a fork.
Season mash to taste, then spoon into individual bowls. Top with a tender lamb shank and drizzle with the pan juices. Garnish with biltong and serve immediately!