Serves

4

Information

Preparation Time: 35 min Cook Time: 70 min

Ingredients

750g loin of venison (600+150 for the sauce) • Pepper and salt • Butter to fry Sauce: 150g venison (see above) • 100ml red port wine • 100ml red wine • 300ml water • 1 tablespoon Dijon mustard • 1 chopped onion • 1 chopped leek • 1 chopped carrot • 2 cloves of garlic • ¼ beef stock cube Vegetables: 400g peeled potatoes • 400g vegetables such as carrots • Brussels sprouts • celeriac • cleaned chopped roughly • Milk • water to cook • Salt Extra: 4 slices of thinly sliced fried bacon

Method

Cut the loin in 4 150g pieces and put to one side, leaving at room temperature • Retain the remaining 150g for the sauce Sauce: Place 150g of venison in a saucepan • Add water, port, red wine, mustard, the mixed vegetables and the stock cube • Bring to the boil and then leave to simmer for 60 minutes • Meanwhile boil the potatoes and other vegetables until cooked and mash roughly • Add salt and place to one side, keeping it warm • Fry the venison pieces in butter on all sides for four to six minutes all around • Cook the meat to medium-rare and sprinkle with salt and pepper to taste • Remove from the pan and keep warm Sauce part 2: After simmering for one hour, pour the sauce through a sieve and then reduce on full heat until only a third the original size • Taste, add salt and pepper if required and keep warm • Slice the venison into thin slices • Arrange the mashed vegetables-potatoes on a plate, top with the venison slices on top and drizzle with the sauce • Decorate with a slice of fried bacon • Serve this dish with a glass of red wine Vinalda, CARM