Venison With Cognac Sauce And Duchess Potatoes - cooking recipe

Ingredients

1 3/4 lbs baking potatoes, cut into chunks
4 None egg yolks, divided
6 tbsp milk, divided
5 tbsp butter
1/4 tsp freshly grated nutmeg
4 None venison fillet steaks, each about 5 oz
4 strips bacon
1 small Savoy cabbage, shredded
1 tbsp vegetable oil
1 None onion, chopped
1 2/3 cup chicken stock
4 tbsp brandy
2 tsp green peppercorns in brine, drained
2 tsp cornstarch

Preparation

Cook the potatoes in boiling, salted water for 15-20 minutes until tender. Drain and return to the pan. Add 3 of the egg yolks, 5 tablespoons of the milk, 1 tbsp of the butter, nutmeg and season. Mash well until smooth.
Preheat the oven to 400\u00b0F. Place the mashed potato in a large piping bag fitted with a large star nozzle and pipe swirls onto a greased baking sheet. Mix the remaining milk with the remaining egg yolk and brush over the potatoes. Bake in the oven for 20 minutes or until lightly crisped.
Season the venison with salt and pepper and wrap a piece of bacon around each, securing with string. Cook the cabbage in boiling water for 5 minutes. Drain well and return to the saucepan.
Heat the oil in a frying pan and brown the venison for 2-4 minutes on each side. Remove from the pan and keep warm.
Add the onion to the frying pan and cook for 3 minutes. Add the stock, brandy and green peppercorns. Blend the cornstarch with 2 tablespoons water and add to the pan. Bring to a boil and cook for 2 minutes until thickened.
Add the remaining butter to the cabbage and heat through gently, stirring frequently. Serve the venison with the cabbage, potatoes and gravy.