Roasted venison with red wine and wild mushrooms

This delicious recipe by Valli Little creates a rich flavoursome dish using our beautiful venison fillet or loin and has been adapted from the website.
Serves 4
  1. Make the sauce by combining the red wine, Madeira, balsamic vinegar, shallots, bay leaf and thyme in a bowl and set aside for around 2-3 hours to infuse together.
  2. Then place into a saucepan and add the stock and bring to the boil. Then reduce the heat and simmer until reduced by three-quarters.  (this will take about 20 minutes over a low heat).  Once reduced set aside.
  3. Preheat the oven to 200oC 
  4. Place the dried mushrooms in a small bowl and pour over boiling water and set aside to soak for 10 minutes.
  5. Take the venison (if it is long rather than thick cut into two halves to fit into the pan and oven) and season with salt and pepper.
  6. Heat the oil in a large frying pan over a high heat and sear the venison on all sides.  Transfer to a baking tray and then roast for 10-12 minutes for medium-rare (best served like this).  Remove from the oven and cover loosely with foil and rest for 10 minutes.
  7. Drain the mushrooms (reserving the liquid).  Heat the butter in a frying pan over a medium heat, add the mushrooms and cook, stirring for 1-2 minutes.  Add flour to the pan and cook, stirring, for a further minute or two.  Add the red wine sauce and reserved mushroom liquid and simmer for 5-6 minutes until well-reduced. Then season to taste.
  8. Slice the rested venison and serve with the sauce drizzled over the top and some redcurrant jelly.
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Serving tips

Great served with redcurrant jelly, salad and new potatoes

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