4 venison fillets (approx 200g each)
1 tsp Rosemary, finely chopped
2 garlic cloves, crushed
1 tsp cracked black pepper
2 tbs olive oil
Sweet potato mash
750g sweet potato
1 tbs butter
2 tbs plain flour
2 cups milk
2 tbs butter
1 tsp fresh black cracked pepper
Salt to taste
In a bowl, combine olive oil, rosemary, garlic and cracked black pepper and marinate venison fillets for an hour minimum (best if you can marinate for longer). Set aside.
Peel and chop sweet potato and put in to lightly salted boiling water, continue to boil for 10-15 minutes or until tender.
rain and mash with butter, milk and a pinch of salt.
Heat BBQ or pan to high, spray lightly with olive oil spray, and sear fillets for approx 5 minutes on each side (depending on thickness of meat, but for best results, cook to medium rare). Remove from heat, wrap lightly in foil and allow to rest for approx 5 minutes.
In the same pan, whisk flour and milk together, add butter, pepper and salt.
Cook on medium heat until thickened, lower heat, simmer for 10 minutes.
Slice fillets across the grain, serve on top of sweet potato mash and drizzle with pepper gravy. (or serve fillets whole).