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Member recipe

Marinated Venison & Mushrooms

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Serves 4

for a special Saturday night in

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  • 700 gm Venison Loin
  • 4 Tbsp Extra Viirgin Olive oil
  • 3 tbsp Aged Balsamic Vinegar
  • half tsp fennel seeds crushed
  • 80gm Wild Mushroom or whatever available
  • 50ml Vermouth
  • 100Gm Butter
  • 5g Chives
  • 100 ml Creme Fraiche
  • S & P


    1. make marinade put 2 tbsp Olive oil and the same of Balsamic Vinegar, half tsp salt and crushed fennel seeds in large dish and combine put venison in dish and turn in the marinade - put in fridge for 24 hours turning occasionally
    2. make sauce - saute mushrooms in the butter for a few minutes and the vermouth and 1 tbs balsamic vinegar and reduce for 1-2 mins, stir in the creme fraiche and cook for 1 min then add chives and season.
    3. heat 2 tbsp in frying pan and add venison. Saute in each side for 3 mins and remove from pan slice into medallions place medallions into frying pan with the sauce and cook according to taste

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