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 www.taste.com.au website.
- 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.
- 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.
- Preheat the oven to 200oC
- Place the dried mushrooms in a small bowl and pour over boiling water and set aside to soak for 10 minutes.
- 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.
- 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.
- 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.
- Slice the rested venison and serve with the sauce drizzled over the top and some redcurrant jelly.