| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Food networ, Food6 |
4 |
servings |
INGREDIENTS
| 700 |
g |
Venison loin 8x90g medallions |
| 4 |
tb |
Wild mushrooms |
| 3 |
tb |
Cherries |
|
|
Cracked pepper |
| 1 1/2 |
tb |
Olive oil |
| 1 |
|
Sprig thyme |
| 1 |
|
Bay leaf |
| 175 |
ml |
Red wine |
|
|
Salt |
| 1 |
tb |
Butter; unsalted |
| 1 |
tb |
Shallots; finely chopped |
| 1 |
tb |
Brandy |
| 225 |
ml |
Veal stock or canned beef consomme |
| 2 |
tb |
Double cream |
INSTRUCTIONS
Arrange medallions on a tray, sprinkle them with cracked pepper, salt, 1/2
tablespoon of olive oil, thyme, bay leaf, and 50ml of red wine. Refrigerate
for a few hours (turn every hour).
Remove venison from the plate and retain the marinade, dry the meat with
paper towels. In a deep frying pan heat the remaining olive oil over a high
heat and saute the medallions for 2 minutes on each side, the meat should
be pink inside.
Set meat aside and keep warm. Add the butter to the pan and saute the
shallots and wild mushrooms for a few seconds then add the brandy and wine
and set it alight.
Add the cherries, cream and stock and reduce until the sauce starts to
thicken then pour over the venison and serve hot.
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