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Serves 8.
Ingredients.
1.3kg venison fillet
freshly ground black pepper
2 tablespoons of butter
1.5 teaspoons salt
For the sauce.
225g of parboiled chanterelles, frozen, dried or fresh
3 medium spring onions
.5 teaspoon of salt
1 tablespoon of butter
200ml gin
200ml water, plus the juice from the chanterelles
1 beef stock cube
400ml double cream
Method.
Cut the chanterelles into pieces, fry lightly in butter and allow the juices to reduce a little. Chop the spring onions and add them to the chanterelles, frying for a couple of minutes until soft. season with salt and remove to one side. Trim the Venison of any membrane, sinew or fat, season with salt and pepper and lightly fry in the two tablespoons of butter until golden but still pink inside.
Cook for longer if you don`t like it pink, but be careful as it has no marbling or fat through it.
Remove from the pan and wrap in foil to keep it moist and warm. In a seperate pan combine the stock cube, gin, cream and water and bring to the boil, stirring until the stock cube is dissolved. Boil for another 5 to 10 minutes to reduce and then add the chanterelles. Season to taste and allow to simmer for a few more minutes.
Remove the fillet, slice and arrange on a serving dish with the sauce poured over or around
Serve with boiled potatoes and prefered vegetables.
Ingredients.
1.3kg venison fillet
freshly ground black pepper
2 tablespoons of butter
1.5 teaspoons salt
For the sauce.
225g of parboiled chanterelles, frozen, dried or fresh
3 medium spring onions
.5 teaspoon of salt
1 tablespoon of butter
200ml gin
200ml water, plus the juice from the chanterelles
1 beef stock cube
400ml double cream
Method.
Cut the chanterelles into pieces, fry lightly in butter and allow the juices to reduce a little. Chop the spring onions and add them to the chanterelles, frying for a couple of minutes until soft. season with salt and remove to one side. Trim the Venison of any membrane, sinew or fat, season with salt and pepper and lightly fry in the two tablespoons of butter until golden but still pink inside.
Cook for longer if you don`t like it pink, but be careful as it has no marbling or fat through it.
Remove from the pan and wrap in foil to keep it moist and warm. In a seperate pan combine the stock cube, gin, cream and water and bring to the boil, stirring until the stock cube is dissolved. Boil for another 5 to 10 minutes to reduce and then add the chanterelles. Season to taste and allow to simmer for a few more minutes.
Remove the fillet, slice and arrange on a serving dish with the sauce poured over or around
Serve with boiled potatoes and prefered vegetables.
