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Fillet of venison with red wine and wild mushrooms
Fillet of venison with red wine and wild mushrooms
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Prep Time:
145 minutes
Cook Time:
45 minutes
Total Time:
190 minutes
Venison's rich flavor elevates gourmet dishes.
Ingredients:
  • 600ml red wine (such as shiraz)
  • 80ml madeira
  • 80ml balsamic vinegar
  • 6 eschalots, sliced
  • 1 fresh bay leaf*
  • 1 thyme sprig
  • 500ml beef stock
  • 10g dried chanterelle or porcini mushrooms***
  • 1kg venison fillet****
  • 18.20 gm olive oil
  • 30g unsalted butter
  • 20.00 ml plain flour
  • Redcurrant jelly, to serve
Instructions:
  • Prepare the sauce by mixing red wine, Madeira, balsamic vinegar, eschalots, bay leaf, and thyme in a bowl. Let it sit for 2-3 hours, then transfer to a saucepan along with jus or stock. Bring to a boil over high heat, then simmer on medium-low until reduced by three-quarters, about 20 minutes. Set aside for later use.
  • Preheat your oven to 200°C.
  • Place the dried mushrooms in a small bowl and cover them with boiling water. Allow them to soak for 10 minutes.
  • If the venison fillet is lengthy, slice it in half. Season generously with salt and freshly ground black pepper.
  • In a large frypan over high heat, sear the venison on all sides. Roast on a baking tray for 10-12 minutes for medium-rare. Rest covered loosely with foil for 10 minutes after removing from the oven.
  • Drain the mushrooms, saving the liquid. Melt butter in a pan over medium heat. Saute mushrooms for 1-2 minutes. Sprinkle in flour and cook for another minute. Pour in red wine sauce and reserved mushroom liquid. Simmer until reduced by half for 5-6 minutes. Season with salt and pepper to taste.
  • Slice the tender venison and elegantly plate it alongside a rich sauce and tangy redcurrant jelly. Serve with a refreshing salad and a decadent tartiflette. (Recipes to follow)

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