Fillet of venison with red wine and wild mushrooms
Fillet of venison with red wine and wild mushrooms
The rich flavour of venison makes it a
beautiful meat for gourmet menus.
Ingredients (13)
600ml red wine (such as shiraz)
1/3 cup (80ml) Madeira or dry sherry
1/3 cup (80ml) balsamic vinegar
6 eschalots, sliced
1 fresh bay leaf*
1 thyme sprig
2 cups (500ml) Massel beef stock
10g dried chanterelle or porcini mushrooms***
1kg venison fillet****
1 tbsp olive oil
30g unsalted butter
1 tbsp plain flour
Redcurrant jelly, to serve
Method
Step 1
To make the sauce, combine the 600ml
red wine (such as shiraz), 1/3 cup (80ml) Madeira or dry sherry, 1/3
cup (80ml) balsamic vinegar, 6 eschalots, sliced, 1 fresh bay leaf* and 1
thyme sprig in a bowl and set aside for 2-3 hours. Place in a saucepan
with jus or 2 cups (500ml) Massel beef stock and bring to the boil
over high heat. Reduce heat to medium-low and simmer until reduced by
three-quarters (this will take about 20 minutes). Set aside.
Step 2
Preheat the oven to 200°C.
Step 3
Place the 10g dried chanterelle or
porcini mushrooms*** in a small bowl, pour over a little boiling water and
set aside to soak for 10 minutes.
Step 4
If the 1kg venison fillet**** is
long, cut it in half. Season well with salt and freshly ground black pepper.
Step 5
Heat the 1 tbsp olive oil in a
large frypan over high heat and sear the venison on all sides. Transfer to a
baking tray and roast for 10-12 minutes for medium-rare. Remove from oven,
cover loosely with foil and set aside to rest for 10 minutes.
Step 6
Drain mushrooms, reserving the liquid. Heat
the 30g unsalted butter in a frypan over medium heat. Add mushrooms
and cook, stirring, for 1-2 minutes. Add 1 tbsp plain flour to the
pan and cook, stirring, for a further minute. Add red-wine sauce and reserved
mushroom liquid, and simmer for 5-6 minutes until well-reduced. Season to
taste.
Step 7
Slice the venison and serve with sauce
and Redcurrant jelly, to serve, accompanied by the salad and tartiflette
(recipes follow).
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