Venison Steak on Kumara & Blue Cheese Mash

• Source Woodburn Venison

• 3 kumara  (medium sized, peel and chopped)
• 50 Gram blue cheese  (plus extra for serving)
• 1 Teaspoon fresh thyme leaves
• 1/2 Teaspoon salt
• 1 Tablespoon olive oil
• 4 venison fillet steak
• 1/2 Cup red wine
• 1/2 Cup stock
• 2 Tablespoon balsamic vinegar
• 2 Tablespoon honey (runny)
• 2-3 Sprig fresh thyme leaves
• salt
• pepper

1. Peel and roughly chop kumara and cook in salted water till soft. Drain and mash with blue vein cheese, thyme and season to taste.
2. Heat oil in fry pan and sear venison 1 minute each side for steaks, or 2-2 1/2 mins for fillets, and set aside to rest (or cook till desired done-ness). ;)
3. Drain excess oil from pan and add red wine and stock. Bring to the simmer and add balsamic vinegar, honey, thyme and seasoning. Simmer intul mixture has reduced to a light glaze.
4. Place each steak on a bed of kumara mash, drizzle with red wine glaze and sprinkle with crumbled left over blue vein cheese. Serve with seasonal greens

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