Venison and Wild Mushroom Sauce with Truffle

Name: Venison and Wild Mushroom Sauce with Truffle
Yield: 4
Cuisine: Italian
Ingredients: 500g venison fillet, trimmed and cut into thick medallions; 50ml olive oil; 1 tbsp balsamic vinegar; 1 carrot, chopped; 1 onion chopped; Salt and freshly ground black pepper; 100g unsalted butter; 2 small onions, very finely sliced; 40g dried morels (soaked in warm water- keep the water); 150g fresh porcini mushrooms, thickly sliced; balsamic vinegar; a touch of dry sherry; 60ml double cream; salt and freshly ground black pepper; 1 truffle to serve

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Serves: 4

Italian Main Course

Ingredients

500g venison fillet, trimmed and cut into thick medallions
50ml olive oil
1 tbsp balsamic vinegar
1 carrot, chopped
1 onion chopped
Salt and freshly ground black pepper
100g unsalted butter
2 small onions, very finely sliced
40g dried morels (soaked in warm water- keep the water)
150g fresh porcini mushrooms, thickly sliced
balsamic vinegar
a touch of dry sherry
60ml double cream
salt and freshly ground black pepper
1 truffle to serve

Accompaniment

Description

Indulge in the rich flavors of marinated venison, perfectly seared to a tender pink, and served alongside a luxurious sauce that combines the earthiness of wild mushrooms with a splash of sherry and cream. The dish is elevated with delicate shavings of summer truffle, adding an exquisite touch that transforms each bite into a gourmet experience. This recipe invites you to savor the harmony of robust ingredients, making it an ideal centerpiece for a special gathering or a cozy dinner at home.

Method

1
Season the venison ideally the day before cooking.
2
Place the venison in a dish with half of the olive oil, balsamic vinegar, carrot and onion.
3
Season and leave in the fridge to marinate overnight.
4
Heat a frying pan until hot and add the butter and onions.
5
Fry until softened (a few minutes).
6
Add the morels and cook for 10 minutes.
7
Add the porcini and fry for a further 3-5 minutes.
8
Add the balsamic vinegar, sherry and cream and simmer for 10 minutes.
9
If your sauce gets too thick then add the water from the morels and season, to taste.
10
Remove the venison from the marinade, pat dry and season well.
11
Heat another frying pan until hot and add the remaining olive oil and the venison.
12
Fry on each side until golden-brown (about 3 mins) on the outside, but still pink on the inside.
13
Spoon the sauce onto warmed plates, then top with the venison steaks.
14
Shave a little summer truffle over the top.