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Fillet of Venison and Wild Mushroom Sauce

Marinated venison medallions served with a rich, creamy wild mushroom sauce featuring morels, porcini, and a touch of truffle.

Gluten-FreeDinnerGourmetMushroomsVenison
Estimated Nutrition
Calories
646.1
kcal / serving
2584.4 kcal total
Carbs
10.6g
per serving
42.5 g total
Fat
52.2g
per serving
208.6 g total
Protein
29.6g
per serving
118.2 g total
Cook Time
35
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Balsamic Vinegar
for the marinade
2
tbsp
Balsamic Vinegar
aged for 10-15 years
Dairy
100
g
Unsalted Butter
for the sauce
6
tbsp
Double Cream
Liquids
4
tbsp
Dry Sherry
Meat
500
g
Venison Fillet
trimmed and cut into 2.5cm thick medallions
NutsSeeds
1
g
Salt
to taste
1
g
Black Pepper
freshly ground, to taste
OilsFats
3
tbsp
Extra Virgin Olive Oil
for the marinade
2
tbsp
Extra Virgin Olive Oil
for frying the venison
Vegetables
1
piece
Carrot
finely chopped
1
piece
Onion
finely chopped
2
piece
Onion
small, very finely sliced
40
g
Morels
dried, soaked for 2 hours and drained
150
g
Porcini Mushrooms
fresh, thickly sliced
1
piece
Summer Truffle
optional, for shaving over the top

Method

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