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Marinated Venison & Mushrooms
Serves 4
Easy
Total time:
24 hours marinating
for a special Saturday night in
Skip to ingredients
- 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
Method
step 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 occasionallystep 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.step 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
