Glazed Spiced Venison with Forest Mushrooms & Sweet Potato Mash | DonalSkehan.com, Perfect dinner party main course!
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Glazed Spiced Venison with Forest Mushrooms & Sweet Potato Mash

June 02

The delicate flavour of the venison is complemented by the gutsy sweet potato mash and sauté of wild mushrooms. Most supermarkets now stock a decent range including chanterelle, oyster, chestnut and if you’re very lucky ceps (porcini) if they’re in season.


  • serves Serves 4
  • time 45 mins + marinade time


  1. 1. To marinate the venison, mix the peppercorns with the coriander seeds, cinnamon and ginger. Rub the spice mixture into the venison steaks, cover with cling film and set aside at room temperature to allow the flavours to develop.
  2. 2. To make the sweet potato mash, steam the sweet potatoes for 10-12 minutes or until tender. Mash until smooth with the butter and season with salt and pepper. Keep warm.
  3. 3. Meanwhile, cook the spiced venison steaks. Heat a large heavy-based frying pan and add the oil. Add a single layer of the steaks and cook for 2-3 minutes. Turn over, then add the butter, redcurrant jelly and lemon juice, swirling the pan to form a glaze. Allow to cook for another 2-3 minutes until tender, spooning the glaze over the steaks to coat. If necessary keep warm in a low oven. Season with salt.
  4. 4. In a separate frying pan, heat the oil and then tip in the butter. Once it stops sizzling add the wild mushrooms and season with salt and pepper. Add the garlic and parsley and sauté for 3-4 minutes or until the mushrooms are just tender.
  5. 5. Arrange the sweet potato mash on warmed serving plates with the glazed spiced venison steaks on top. Spoon over the forest mushrooms to serve.

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For the venison:

12 x 50g venison steaks (from the saddle – well trimmed)

1 tsp crushed black peppercorns

1 tsp crushed coriander seeds

pinch ground cinnamon

pinch ground ginger

2 tbsp sunflower oil

25g butter

1 heaped tbsp redcurrant jelly

squeeze of lemon juice

For the sweet potato mash:

500g sweet potatoes, peeled and chopped

knob of butter

For the forest mushrooms:

1 tbsp sunflower oil

knob of butter

300g mixed wild mushrooms, cleaned and trimmed

1 garlic clove, crushed

1 tbsp chopped fresh flat-leaf parsley

sea salt and freshly ground black pepper

You'll Need

Medium mixing bowl

Small pot


Large heavy-based frying pan

Frying pan