LOIN OF VENISON, REDWINE, MADEIRA AND WILD MUSHROOM SAUCE
I personally think that there's something rather fantastic about a piece of venison, cooked till pink, served with a well reduced red wine sauce and earthy mushrooms
If you've never tasted venison, try it, it's totally delicious and not as strong and gamely as you'd imagine, if you don't want to use venison, a good piece of beef fillet will be fine
This recipe will serve 4 people
SHOPPING LIST
600ml red wine, a good full bodied red, if you wouldn't drink it! Don't cook with it!! 80ml Madeira or dry sherry
80ml balsamic vinegar
6 shallots thinly sliced
1 fresh bay leaf
1 thyme sprig
500ml good-quality beef stock
40g dried chanterelle or porcini mushrooms
1kg venison fillet, trimmed of the sinew, cut into 4 equal pieces
1 splash of olive oil
30g butter
1 tablespoon plain flour
THE METHOD
Firstly make the sauce, combine the red wine, Madeira, balsamic vinegar, shallots, bay leaf and thyme in a bowl and set aside for 30 minutes
Place in a saucepan