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Ингредиенты
- 700 gm Venison loin 8x90g medallions
- 4 Tbsp. Wild mushrooms
- 3 Tbsp. Cherries
- Â Â Cracked pepper
- 1Â 1/2 Tbsp. Extra virgin olive oil
- 1 sprg thyme
- 1 x Bay leaf
- 175 ml Red wine
- Â Â Salt
- 1 Tbsp. Butter, unsalted
- 1 Tbsp. Shallots, finely minced
- 1 Tbsp. Brandy
- 225 ml Veal stock or possibly canned beef consomme
- 2 Tbsp. Double cream
Инструкции
- Arrange medallions on a tray, sprinkle them with cracked pepper, salt, 1/2 Tbsp. of extra virgin olive oil, thyme, bay leaf, and 50ml of red wine. Chill for a few hrs (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 extra virgin olive oil over a high heat and saute/fry the medallions for 2 min on each side, the meat should be pink inside.
- Set meat aside and keep hot. Add in the butter to the pan and saute/fry the shallots and wild mushrooms for a few seconds then add in the brandy and wine and set it alight.
- Add in the cherries, cream and stock and reduce till the sauce starts to thicken then pour over the venison and serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 4 servings | |
| Calories 147 | |
| Calories from Fat 85 | 58% |
| Total Fat 9.68g | 12% |
| Saturated Fat 3.53g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 192mg | 8% |
| Potassium 146mg | 4% |
| Total Carbs 4.37g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.07g | 1% |
| Protein 1.36g | 2% |
