Fillet Of Venison with wild mushroom sauce

Venison Filet And Wild Mushrooms

For the venison

• 500g/1lb 2oz Venison fillet, trimmed and cut into 2.5 cm/1 in thick medallions


• 5 tbsp extra virgin olive oil


• 1 tbsp balsamic vinegar


• 1 Carrot  finely chopped


• 1 Onion  finely chopped


• salt and freshly ground black pepper

• 100g/3½oz unsalted butter


• 2 small onions,  very finely sliced


• 40 g/1½oz dried Morel Mushrooms,  soaked in warm water for 2 hours, drained (reserve the water)


• 150g/5oz fresh porcini mushrooms,  thickly sliced


• 2 tbsp Balsamic Vinegar


• 4 tbsp Dry Sherry


• 6 tbsp Double Cream


• salt and freshly ground black pepper

• For the venison, the day before cooking, place the venison in a dish and cover with three tablespoons of the olive oil, and all of the balsamic vinegar, carrot and onion. Season well with salt and freshly ground black pepper and place into the fridge to marinate overnight.


• For the sauce, heat a  frying pan until hot. Add the butter and onions and fry the onion for 2-3 minutes, until softened.


• Add the Morel Mushrooms  and cook for 10 minutes.


• Add the Porcini Mushrooms  and fry for a further 3-5 minutes.


• Add the balsamic vinegar, sherry and cream and simmer for 10 minutes. Season, to taste, with salt and freshly ground black pepper. (The sauce may become quite thick, so add a little of the morel mushrooms  soaking water to the pan.)


• To cook , remove the venison from the marinade, pat dry with kitchen paper, then season well with salt and freshly ground black pepper.


• Heat a separate frying pan until hot. Add the remaining two tablespoons of olive oil and the venison steaks.


• Fry the venison on each side for 3-4 minutes, until golden-brown on the outside, but still pink on the inside, or until cooked to your liking.


• To serve, spoon the mushroom sauce onto warmed plates, then top with the venison steaks. Shave a little summer truffle over the top, if using.