Cooking With Game

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    Venison loin with herbed polenta, wild mushrooms and madeira jus.


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    Join date : 2008-09-14
    Age : 56
    Location : Bridgwater, Somerset.

    Venison loin with herbed polenta, wild mushrooms and madeira jus.

    Post  Admin on Sat Sep 29, 2012 11:55 am

    600 g Venison Loin
    150 ml Vegetable Stock
    80 g Polenta
    50 ml Double Cream
    25 g Parmesan cheese
    1 tsp Sage, finely chopped
    2 tsp Chives, very finely chopped
    100 g Wild Mushrooms
    1 small clove Garlic, chopped
    25 g Butter
    1 large Shallot, chopped
    250 ml Venison Stock
    50 ml Madeira

    Season the venison and sear in a hot frying pan with a little oil.
    Bring vegetable stock to the boil and whisk in the polenta
    Stir in the double cream and the chopped herbs, adding the Parmesan last
    Melt the butter and sweat the shallot until soft, season with salt and pepper then add the garlic and mushrooms, cooking on a medium heat until soft, check seasoning
    Reduce the venison stock by half, add the Madeira and continue reducing until it coats the back of a spoon

    To Serve
    Place equal amounts of polenta in the centre of each plate and top with thinly sliced venison.
    Place the mushrooms on the side and spoon the jus around the edge of the plate.

      Current date/time is Mon Oct 23, 2017 7:32 am