VENISON & MASH WITH A HORSERADISH SAUCE

VENISON & MASH WITH A HORSERADISH SAUCE image

Number Of Ingredients 23

For the venison:
Olive oil
3 pounds venison steak, cut into 2-inch pieces
1 yellow onion, diced
1 head garlic, peeled and cloves smashed
1 T dried oregano
2 small bay leaves
2 fresh rosemary sprigs
1/2 T crushed red pepper flakes
3 cups organic beef broth
fresh ground black pepper and sea salt
For the mash:
2 pounds Yukon gold potatoes
1/3 cup organic buttermilk OR 1/2 cup crème fraich
3 T organic unsalted butter (optional)
black pepper and sea salt
For the sauce:
1/2 cup top-notch prepared horseradish
2-3 T buttermilk
a dollop of stone-ground mustard (to your taste)
Toppings:
Diced and sautéed yellow onion (optional)
Sautéed sauerkraut (optional)

Steps:

In a large skillet, heat 2 tablespoons oil over medium heat. Season meat with salt and pepper. In batches, cook meat until browned on all sides, about 10 minutes. Place meat into a slow cooker. Saute onion in same pan, scraping brown bits from sides, until soft. Add to slow cooker along with garlic, oregano, bay leaves, rosemary, red pepper and broth. Cover and cook until meat is fork-tender, about 5-6 hours. About 1 hour before venison is ready. Mix horseradish and buttermilk in a small bowl. Set aside. About 45 minutes before venison is ready. Bring a large pot of water to a boil, add potatoes. Boil until fork-tender and remove from heat. Drain water and leave potatoes in the pot. Mash with a fork. Fold in desired dairy and season with salt and pepper. Place potatoes in individual plates or one large serving platter. With a slotted spoon, add venison from the slow cooker to the potatoes, removing any leaves from the herbs. Drizzle with horseradish sauce and add any desired toppings.