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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



  1. 600ml red wine, a good full bodied red, if you wouldn't drink it! Don't cook with it!! 80ml Madeira or dry sherry

  2. 80ml balsamic vinegar

  3. 6 shallots thinly sliced

  4. 1 fresh bay leaf

  5. 1 thyme sprig

  6. 500ml good-quality beef stock

  7. 40g dried chanterelle or porcini mushrooms

  8. 1kg venison fillet, trimmed of the sinew, cut into 4 equal pieces

  9. 1 splash of olive oil

  10. 30g butter

  11. 1 tablespoon plain flour


THE METHOD



  1. 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

  2. Place in a saucepan