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Ингредиенты
- 3 lb Venison loin
- 3 Tbsp. Bacon fat
- 3 x Garlic cloves chopped
- 2 tsp Freshly-grnd black pepper
- 4 ounce Dry porcini mushrooms
- 2 quart Water
- 3/4 c. Madeira
- 1Â 1/2 stk Butter
- 1 lb Assorted fresh/wild mushrooms sliced
- 1/4 c. Tomato paste
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Инструкции
- Pre-heat oven to 450 degrees.
- Pat the meat dry. Combine bacon fat, garlic, black pepper, mix well. Rub mix on the meat. Place on a rack and roast for 17 min for medium. Remove from oven and allow to stand for 5 min before serving. Slice and serve with Wild Mushroom sauce.
- Combine dry mushrooms and water, cook over high heat for 30 min. Strain through cheesecloth and squeeze the liquid from mushrooms and return the liquid to the pan. Add in the Madeira and bring to the boil. Boil till reduced to 2 c..
- Meanwhile heat 5 Tbsp. butter in a small plan, saute/fry fresh mushrooms till tender, set aside. Over moderate heat, add in the tomato paste to the reduced mushroom liquid and stir till smooth. Add in the remaining butter in pcs and cook till melted. Add in sauted mushrooms and mix well. Season with salt and pepper. Pour over venison. Accompany with new red potatoes, baby carrots and green beans.
